FISHCAKES WITH VEG­ETA­BLES

Friday - - Recipe Cards -

Prep time 20 mins

Cook­ing time 5 mins

Makes 4

2x170g cans tuna, drained well

½ onion, finely grated

1½cups cooked brown rice

1 cup frozen pea and corn mix­ture

½ cup fresh brown bread­crumbs

½ cup finely grated moz­zarella cheese

1 egg, beaten

1 tbsp soy sauce

4 tbsp sweet chilli sauce

1 tbsp tomato paste

Oil, for fry­ing

Mix tuna, onion, rice, veg­eta­bles, bread­crumbs and cheese to­gether well. Whisk egg, soy sauce, sweet chilli sauce and tomato paste to­gether and sea­son with salt and pep­per. Add to the tuna mix­ture and mix well. Re­frig­er­ate the mix­ture for 15 min­utes and shape into fishcakes. Shal­low-fry in oil un­til golden brown and cooked through. Drain on kitchen towel and serve with gar­lic may­on­naise or sweet chilli sauce and a mixed salad, or make potato chips for a more fill­ing meal.

Tip: Fry only those you’re go­ing to eat right away. Di­vide the rest in in­di­vid­ual por­tions and freeze in an air-tight con­tainer. Thaw only what you’ll use.

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