1 ½ cups uncooked white rice
3 cups chicken stock
1 brown onion
1 tablespoon olive oil
2 teaspoons minced garlic
425g tin tuna in brine, drained
¼ cup plain flour
½ cup finely grated parmesan
½ cup grated cheddar cheese
2 tablespoons chopped fresh parsley
Directions to Cook:
Rinse uncooked rice and strain thoroughly.
Peel and finely dice onion. Heat oil in a large saucepan over medium heat and sauté onion and garlic until just tender. Add rice and cook for 1 minute or until translucent. Stir in stock. Bring to the boil, stirring rice continuously. Reduce heat, cover and simmer for 10 minutes. Remove from heat. Stand covered and allow to cool.
Peel and chop pumpkin. Steam until tender. Drain well and mash.
Mix rice, pumpkin, tuna, lightly beaten eggs, grated cheeses, flour and parsley together.
Shape mixture into patties. Cover and refrigerate for at least half an hour.
Heat 2 tablespoons vegetable oil over medium heat and shallow fry patties both sides until golden and crispy.
Drizzle with sweet chilli sauce and serve with a fresh garden salad.
Gluten Free Variation:
Substitute *Orgran Gluten Free Plain Flour directly.
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