Sunday, August 15, 2010

Tuna Rissoles

Great midweek meals are simple, nourishing and inexpensive. Many of the family will remember staying with Mum and being served tuna rissoles.  I tried to make some recently for this blog but the were dry and fell apart!  So I asked Lucy to share her version, so here is the recipe from Lucy including her photos for this post.

Tuna Rissoles

5 large potatoes mashed
2 large tins of Tuna chunks - in brine not oil
1 onion, chopped finely
1 egg lightly beaten
2 – 4  tabs chopped parsley and chives
plain flour in a small bowl with, seasoned with salt and black pepper
1 beaten egg (extra) mixed in a small bowl with and a little milk (1 tabs) to thin it out
crumbs for coating, either breadcrumbs, cornflake crumbs or rice crumbs

1.     Cook and mash the potatoes, you can boil them but Lucy suggests steaming so that they are not too watery. 
2.     fry onion until soft
3.     Mix drained tuna, and all other ingredients in a bowl with your hands then make into rissoles shapes.
4.     Dip each rissole in flour, then into egg mixture and then roll into the crumbs
5.     Fry in hot oil of your choice

rolled rissoles

3 bowls ready to coat the rissoles with crumbs

Crumbed rissoles ready to fry

Lucy notes…. “Over the years I have added a lot more things to the rissole mixture before crumbing.  Like celery fried up with the onion and a little green capsicum. And instead of just white potato I add mashed sweet potato and pumpkin.     I sometimes add sesame seeds to the crumbs.  These are really tasty!  Mum then use to make a creamy tomato sauce to pour on top of the rissoles.  This was just onions and tomatoes fried up till soft.  Add a few tablespoons of flour and cook for a few minutes then stir in milk ( I find full cream milk better)  Cook till thickened and then add a handful of chopped basil leaves, sea salt, little brown sugar and black pepper.   Pour over the rissoles and serve.  This is so YUM!”