Thanks to Kate Crocker from Gluten-Free For Lunchboxes for providing this family-friendly gluten-free recipe for tuna and rice patties. For more of Kate’s recipes visit

Makes approximately 28 patties


1 cup uncooked jasmine rice (or long grain white rice)
425g tin of tuna chunks in springwater, drained
150g fresh or frozen corn
100g frozen peas
2 eggs, lightly beaten
1 spring onion, finely sliced
4 tablespoons whole egg gluten-free mayonnaise
40g gluten-free rice crumbs
salt and pepper, to season
50g gluten-free rice crumbs, extra
1/4 cup oil, approximately, for frying



    1. Put rice and 500 ml boiling water in a large microwave-safe bowl. Cover with plastic film and microwave on high for 7 minutes, or until all the liquid is absorbed. Allow to cool a little.
    2. In the meantime, put tuna into another large bowl and mash with a fork to break down the chunks. Add corn, peas, eggs, spring onion, mayonnaise, 40 g rice crumbs and season with salt and pepper. Combine.
    3. Add tuna mixture to cooked rice and stir to combine.
    4. Using very clean hands, shape dessert spoonfuls of the mixture into round discs. Put remaining 50 g rice crumbs into a bowl and roll the discs in the crumbs, gently shaking off the excess. Put onto a clean plate.  Repeat with the remainder of the mixture.
    5. Cover plate with plastic film and refrigerate for 30 minutes.
    6. In a large fry pan, heat oil on a medium-high temperature. Fry the cakes in batches, approximately 10 minutes on each side, or until golden brown and cooked through.
    7. Drain on a wire rack and serve immediately, with green salad and mashed potato.