Ingredients
500g brushed potatoes, peeled, chopped
250g packet Simply Steam Cauliflower, Sweet Potato & Broccoli Rice
425g can tuna in oil, drained, flaked
¾ cup grated Tasty cheese
2 green spring onions, finely chopped
1 egg, lightly beaten
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons lemon juice
75g packet coating mix for lightly seasoned fish
Vegetable oil, for shallow frying
Tartare sauce and tomato and rocket salad with balsamic glaze, to serve
Method
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Place potatoes in a large saucepan. Cover with cold water. Bring to boil. Gently boil until tender. Drain. Transfer to a bowl. Mash. Cool.
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Meanwhile, cook vegetable rice according packet directions. Cool slightly.
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Add tuna to potato with vegetable rice, cheese, onions, egg, rind, juice, capers and 2 tablespoons of the coating mix. Season with salt and pepper. Mix well.
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Divide mixture into eight portions (about ½ cup each). Shape into patties, about 8cm in diameter. Toss in remaining coating mix.
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Heat enough oil in a large, deep, non-stick frying pan over a medium to high heat, to shallow-fry. Add patties. Fry for about 3 minutes on each side, or until golden brown and heated through. Remove. Drain on absorbent kitchen paper.
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Serve with tartare sauce and tomato and rocket salad. Drizzle salad with glaze.
TIP! We used Woolworths Simply Steam Cauliflower, Sweet Potato & Broccoli Rice, however it can be replaced with Coles Microwave Broccoli & Cauliflower Rice. Uncooked patties can be made up to one day ahead. Keep, covered, in the fridge.
