Double the recipe… just to be safe
Does the idea of tuna rissoles make you think “ugh” “no thanks”? These lighter, flavour-some might just change your mind, so give them the benefit of a doubt.
I recall my mother making salmon patties when we were younger, and not being a fan, so I can understand if you’re this way inclined… I was for a while too! But having had that experience makes me want to continually create something dissimilar, and delicious.
My only contempt with this version of many creations is that I ran out of sweet potato…. so if you’ve got them, try the recipe but use sweet potato mash instead!
Oven baked, oil free, no heavy bread crumb coating, just dusted in a little polenta… these are also great nut-free lunchbox ideas!
|425g tuna in spring water|
|1 large potato|
|2 spring onions, greens only|
|1 fresh red chilli, seeds removed and diced finely|
|Salt, to taste|
|Pepper, to taste|
|1 tbsp. gluten free bread crumb|
|½ medium size lemon, juiced|
|½ c polenta for coating|