Tuna & potato rissoles
Essential Baby member, mum of two, food editor and stylist, Melinda Henry whips up a family friendly meal.
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients:
500g desiree potatoes, peeled and cut into chunks
1 zucchini, grated
1 carrot, grated
425g can tuna in springwater, drained
olive oil spray
salt and pepper, to taste
lemon wedges, to serve
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Method:
- Pre-heat oven to 220ºC. Place potatoes in a saucepan of cold water and bring to the boil. Cook for 10 minutes or until soft then drain and mash.
- Add zucchini, carrot, tuna and salt and pepper to potato and mix well.
- Form into small patties, spray with oil and bake for 15 minutes or until golden.
- Serve with lemon wedges and salad.
Serves 4
Note: Any left over patties can be wrap in plastic wrap and frozen for later use. They taste great on sandwiches with tomato sauce!
For more info on Melinda's meal planning service head to Meals by Mel.
For more info, help and last minute ideas head to our Recipes & Cooking forum.
