FISHCAKES WITH VEGETABLES

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.