CRUMBING THOSE TUNA RISSOLES PERFECTLY

INGREDIENTS

3 large desiree potatoes, peeled

2 x 425g cans tuna in springwater, drained

3 green onions, thinly sliced 1 1/2 cups coarsely grated cheddar cheese

2 tablespoons finely chopped dill

1 cup plain flour

1 1/4 cups dried breadcrumbs

3 eggs, lightly beaten

1/2 cup vegetable oil ■Steamed green beans, to serve

Lemon wedges, to serve

Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce to medium. Cook, uncovered, for 10 to 12 minutes or until just tender. Drain. Transfer to a large bowl. Mash. Allow to cool. (You’ll need 3 cups mashed potato.)

Add tuna, onion, cheese and dill to bowl. Season with salt and pepper. Stir until well combined. Using 1/4 cup of mixture at a time, shape into 18 x 2cm-thick patties.

Place flour, breadcrumbs and egg in separate shallow bowls. Coat 1 pattie in flour, shaking off excess. Dip in egg. Coat in breadcrumbs. Place on a baking tray lined with baking paper. Repeat with remaining patties, flour, egg and breadcrumbs. Refrigerate for 30 minutes or until firm.

Heat half the oil in a large frying pan over medium heat. Add half the patties. Cook for 2 to 3 minutes each side or until golden. Repeat with remaining oil and patties. Serve with green beans and lemon wedges.