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Gluten-Free-recipe-for-Tuna-and-rice-patties

Tuna and Rice Patties

Thanks to Kate Crocker from Gluten-Free For Lunchboxes for providing this family-friendly gluten-free recipe for tuna and rice patties.
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Course Dinner, Main Course
Servings 28 patties

Ingredients
 

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

Instructions
 

  • 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.
  • 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.
  • Add tuna mixture to cooked rice and stir to combine.
  • 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.
  • Cover plate with plastic film and refrigerate for 30 minutes.
  • 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.
  • Drain on a wire rack and serve immediately, with green salad and mashed potato.
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