• Serves 2
  • 45 minutes
  • Difficulty Easy
  • 13 Ingredients


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


  1. 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.
  2. Prepare three plates, one with flour, one with semolina and one with egg.
  3. Heat frying pan over a medium heat, and add olive oil.
  4. 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.
  5. Prepare them one at a time and drop into oil, pressing flat.
  6. 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.
  7. Serve with salad and sauce, or vegetables and sauce.


Can substitute semolina flour or bread crumbs.

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