I was searching for vanilla beans in my kitchen cupboard and 4 cans of tuna just stare at me. Instant flicker of the bulb in my head and I was all set to make rissoles for the day.
Onion - 1 finely chopped
Green chillies - 2 finely chopped
Ginger - 4cm finely chopped
Curry leaves - a sprig
Canned Tuna - 400gms drained
Potato - 31/4 cup boiled, mashed
Salt and Pepper to taste
Egg yolk - 1
Egg white - 1
Heat oil into a non stick pan and saute the onions, chillies, ginger and curry leaves until tender. Flake the tuna into a food processor and add to the pan and stir fry for about 10minutes. Mix in the potatoes, salt and pepper. Stir in well for 15minutes. Remove from heat and cool. Mix in egg yolk and make the rissoles. Dip in egg white and dust with breadcrumbs and deep fry in medium hot oil. Serve hot.
Tip: These rissoles dusted with breadcrumbs can be stored in the freezer bag for up to a month. Thaw before frying.