Get some fish into the kids with this quick and easy dinner recipe …TUNA & POTATO RISSOLES
Preparation time: 10 minutes
Cooking time: 25 minutes
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
1. Pre-heat oven to 220 C. Place potatoes in a saucepan of cold water and bring to the boil. Cook for 10 minutes or until soft then drain and mash.
2. Add zucchini, carrot, tuna and salt and pepper to potato and mix well.
3. Form into small patties, spray with oil and bake for 15 minutes or until golden.
4. Serve with lemon wedges and salad.
Note: Any leftover patties can be wrapped in plastic wrap and frozen for later use. They taste great on sandwiches with tomato sauce!