Name: Tuna, sweetcorn and rice rissoles recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 10
Ingredients: 125.00 ml brown rice; 425g tin tuna in oil, drained; 420g tin corn kernels; 62.50 ml mayonnaise; 2 eggs; 125.00 ml grated tasty cheese; 50g baby spinach, chopped; 250.00 ml panko breadcrumbs; Vegetable oil, for shallow frying

by Greer Worsley Last updated on 02/08/2023

Packed with veggies and protein, these tuna, sweetcorn and rice rissoles are delicious both hot or cold, which means any leftovers would be great in a lunchbox the next day. - Greer Worsley

Ingredients

1/2 cup brown rice
425g tin tuna in oil, drained
420g tin corn kernels
1/4 cup mayonnaise
2 eggs
1/2 cup grated tasty cheese
50g baby spinach, chopped
1 cup panko breadcrumbs
Vegetable oil, for shallow frying

Method

Step 1

Place rice in a small saucepan with 1 cup water. Bring to the boil then reduce heat, cover with a lid and simmer for 20-25 minutes until water has been absorbed and rice is tender.
Step 2

Transfer cooked rice to a large bowl with tuna and corn. Mix well, breaking up the tuna as you go, then spoon 1/3 of the mixture into a blender or food processor with the mayonnaise and eggs. Blitz to form a puree. Transfer back to bowl with remaining rice, tuna and corn. Add cheese and spinach. Season well with salt and pepper. Stir well. Refrigerate for at least 1 hour to set.
Step 3

Form 1/3 cup size patties with the mixture. Coat lightly in panko.
Step 4

Heat oil in a medium frypan. Working in batches, cook patties for 3-4 minutes each side until golden and hot in the middle.
Step 5

Serve with a green salad.

Recipe Notes

from Australia’s Best Recipes team

You can use white rice if you prefer, but brown rice has a delicious nutty flavour that works really well in this recipe.

Pureeing some of the mixture helps bind the patties together, while leaving enough texture for interest. It’s definitely worth the extra effort. Use a stick blender if you have one.

Recipe and photo by Greer Worsley.