Thursday, January 8, 2009
What to do with a can of tuna? Rissoles!
Every now and then you open the pantry door and all you have is a can of tuna and a tin of corn kernels and then you open the refrigerator a few left-overs; what to do for dinner?
Well looking over the left-overs in the frig I spied some cold potatoes, spring onions and also in the pantry was a packet of what was called KARE “Japanese Curry paste” (a combination of shallots, garlic, turmeric, ginger, coriander, cumin, galangai, salt, pepper, vegetable oil).
So I thought – why not tuna rissoles! Simple and nutritious.
1 can (425 gms/15 oz) tuna in brine, drained
1 can (340 gms/13 oz) corn kernels, drained
4 small cold potatoes, cubed
1 packet (35 gms/1.2 oz) KARE “Japanese Curry paste”
¾ cup of packet bread crumbs
2 spring onions, finely chopped
1 tablespoon hot chilli sauce
1 tablespoon oyster sauce
2 tablespoon sweet chilli sauce
Extra breadcrumbs to cover patties
1.Place all of the ingredients into a large bowl.
2.Use your hands or a strong spoon stir until all the ingredients are combined. (Crush some of the pieces of potatoes so they form a paste which helps to combine the ingredients into patties).
3.Form ½ cup patties.
4.Cover in breadcrumbs.
5.Refrigerate for a minimum of 30 mins.
6.Pan fry for about 3 mins each side.
Makes about 8-9 patties.