Tuna Rissoles

MAKES 14 RISSOLES

• Gluten Free

• Dairy Free

• Vegetarian

INGREDIENTS

• 2  x 400g tuna cans 

• 1 large sweet potato

• 1 egg

• Juice of 1 lemon

• Pepper

• Parsley flakes

• Tobasco

• Almond meal for crumbing

• Olive oil for frying 

METHOD

1. Peel, chop & boil your sweet potato. Once soft, mash to create a sweet potato mash.

2. Add all of your ingredients to the sweet potato mash except almond meal & olive oil in a big mixing bowl. 

3. Scoop out tablespoons of mixture. Roll into a ball & flatten. Cover in almond meal & place on a tray. Complete this until you have used all the mixture.

4. Heat olive oil in a pan. Place crumbled tuna rissoles in the oil & cook on both sides until browned & crispy.

5. Serve warm with a yummy fresh salad! 

Note: this should make about 14 rissoles, so if you don’t need this many you could half the recipe. But they make the perfect lunch so why not make a big batch up for the week!