Tuna and Vegetable Rissoles
These tuna and vegetable rissoles, or “tuna cakes” were a bit of a hit last week. The first time I made them Oscar wasn’t too keen, but this time around it was all in the name. When he saw me making the rissoles he called them cakes, so I said “yes, they’re yummy tuna cakes and we’re going to have them for dinner”. And he ate a whole one then stole some more off my plate. A liberal splash of pear sauce also helped! He’s already asked for them again this week.This recipe came from the Better Health Channel. The rissoles can be cooked immediately, but I found that putting them in the fridge for a bit made them less likely to break up. Tuna and Vegetable Rissoles (Amines, Moderate Salicylates, Low Glutamates) Tuna and Vegetable Rissoles 400 g potatoes, peeled and quartered 1 cup zucchini, grated 1 cup … Continue reading
