Crispy Tuna Rice Patties

Ingredients

• 170 g Rice
• 350 ml Water (For cooking the rice)
• Salt (For cooking the rice and seasoning, to taste)
• 1 Onion (Chopped)
• Vegetable oil (For sautéing and frying)
• 1 Dose Canned tuna (Drained; can size not specified)
• 1 Egg
• Pepper (To taste)
• Breadcrumbs (Quantity not specified)

Steps

1. 1

   Place the rice in a pot and add 350 ml water and salt.

2. 2

   Bring to a boil and cook the rice for 15 minutes.

3. 3

   Chop the onion.

4. 4

   Heat some vegetable oil in a frying pan and sauté the chopped onion in it.

5. 5

   Combine the cooked rice, onion, canned tuna, and egg in a bowl.

6. 6

   Season with salt and pepper, then shape the mixture into patties.

7. 7

   Coat the patties in breadcrumbs.

8. 8

   Heat vegetable oil in a frying pan and fry the patties for 3–4 minutes.

9. 9

   Flip the patties, add more vegetable oil if needed, and fry the other side for another 3–4 minutes.

10. 10

    Serve hot.

Notes

The source does not specify the amount of breadcrumbs or vegetable oil, nor the exact can size or drained weight of the tuna. Sautéing the onion, shaping the patties, and coating them in breadcrumbs are implied by the description and ingredients but are not described in further detail in the spoken instructions.

Nutrition per serving

• Main course
• Lunch
• Dinner
• Pan-fried dish
• Crispy
• Fish
• Contains gluten