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.
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
|3 bowls ready to coat the rissoles with crumbs|
|Crumbed rissoles ready to fry|