Great served with a sauce as an accompaniment.
Ingredients (serves 2)
- 1 bunch flat leaf parsley, finely chopped
- 2 x 185gm cans tuna in olive oil, drained
- 1 egg
- 1 can cannellini beans, drained and mashed (approx 250-300g)
- 1/2 cup semolina
- 1/2 cup almond meal
- 1/2 cup tomato passata
- salt and pepper
- 2 tblsp plain flour
- Coating - 1/2 cup plain flour
- 1/2 cup semolina
- 1 egg
- olive oil for frying
Method
- Combine tuna, white beans, egg, parsley, semolina, almond meal, passata, the 2 tablespoons of flour, and salt and pepper to taste in a large bowl. It should be gluggy, sticky, but not too wet . You can add an extra 1-2 tablespoons flour if needed.
- Prepare three plates, one with flour, one with semolina and one with egg.
- Heat frying pan over a medium heat, and add olive oil.
- Make a small round balls, smaller ones will cook a little quicker then dip and roll the cake first in the flour, then in the egg, then coat with semolina all over.
- Prepare them one at a time and drop into oil, pressing flat.
- Cook on a low to medium heat for 10 to 15 minutes on each side. If they start to brown before the time, turn it down to a lower heat, and turn up at the end to brown.
- Serve with salad and sauce, or vegetables and sauce.
Notes
Can substitute semolina flour or bread crumbs.
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