Name: Tuna rice cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1/4 cup vegetable oil, plus extra, to deep-fry; 1 small brown onion, finely chopped; 1 cup arborio rice; 1 1/2 cup salt-reduced chicken stock; 2 roma tomatoes, finely chopped; 3 1/2 cup baby spinach leaves, plus extra, to serve; 1/4 cup frozen peas; 185 gram can tuna in springwater, drained, flaked; 1 cup plain flour; 3 eggs, lightly whisked; 1 cup dried packaged breadcrumbs; italian dressing, to serve

Ingredients

1/4 cup vegetable oil, plus extra, to deep-fry

1 small brown onion, finely chopped

1 cup arborio rice

1 1/2 cup salt-reduced chicken stock

2 roma tomatoes, finely chopped

3 1/2 cup baby spinach leaves, plus extra, to serve

1/4 cup frozen peas

185 gram can tuna in springwater, drained, flaked

1 cup plain flour

3 eggs, lightly whisked

1 cup dried packaged breadcrumbs

italian dressing, to serve

Method

1.Heat oil in a medium saucepan over moderate heat.

2.Add onion; cook, stirring, 3 minutes, or until just soft. Add rice; cook, stirring, 1 minute, or until rice is well coated in mixture and looks transparent.

3.Add stock and tomato; bring to the boil. Reduce heat to low. Cover; simmer 12-15 minutes, or until rice is just cooked. Add spinach, peas and tuna; cook, stirring, until spinach wilts.

4.Transfer mixture to a large baking tray; spread evenly. Chill 1 hour, or until rice is cold and firm.

5.Place flour, egg and breadcrumbs in 3 separate shallow bowls.

6.Shape 1/4 cup rice mixture into patties. Dip patties in flour, then egg, then breadcrumbs to coat. Place patties on a baking tray lined with baking paper. Chill 15 minutes to set crumb.

7.Heat extra oil in a large, heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil).

8.Deep-fry patties, in batches, 2-3 minutes each batch, or until golden and cooked. Using a slotted spoon, transfer to paper towels.

9.Serve warm with extra baby spinach and italian dressing.

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Ingredients

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