Tuna, corn and coriander patties

Jan 16 12:57pm

Serves
4

Ingredients

3/4 cup short-grain rice (makes approx 3 cups cooked rice)
1 425 g tin tuna in spring water, drained
1 125g tin salt-reduced corn kernels, drained
1/4 cup roughly chopped coriander
2 egg whites
1 tablespoon lime juice
4 spring onions (scallions), finely sliced
1/4 cup roughly chopped flat-leaf parsley
1/2 cup fresh wholegrain breadcrumbs (made from day-old wholegrain bread)
canola oil spray
lime wedges
Sweet chilli mayonnaise:
1/4 cup sweet chilli sauce
1/2 cup fat-free mayonnaise
1 tablespoon lime juice

To make the sweet chilli mayonnaise, place all the mayonnaise ingredients in a bowl and mix well. Cover and set aside.

Cook the rice for 10–15 minutes in boiling water, then drain. Place the rice, tuna, corn, coriander, egg whites, lime juice, spring onion and parsley in a large bowl and mix until well combined. Form the mixture into eight patties and flatten lightly with your hands.

Place the breadcrumbs in a shallow dish. Sprinkle the patties with water and coat in the breadcrumbs, shaking off any excess.

Heat a large non-stick frying pan over medium heat and spray with canola oil. Cook the patties for 3 minutes each side or until cooked through.

Serve with the mayonnaise, lime wedges and a green salad.

1 serve = 1 unit protein, 1 unit carbohydrates, 1 unit vegetables, 1 unit fats