Tuna Rice Cakes

PREPARATION TIME
10 mins

COOKING TIME
10 mins

AGE GROUP
12 – 36 months

INGREDIENTS
1/2 cup cooked rice
1 small bunch of parsley
1 small onion
2 eggs
200g of canned tuna
1/2 a lemon
1 teaspoon of mild curry powder

METHOD
1. Finely chop up the onion and parsley

2. Using a small bowl, combine the onion, parsley, eggs, tuna and rice. Mix thoroughly.

3. Squeeze the lemon into the bowl and stir through until it is mixed through.

4. Heat up a medium sized pan and bring to a high heat.

5. Add in a little vegetable oil and coat the pan.

6. Using a small spoon, spoon in the mixture into the hot pan. (cook them in small batches to get the best results)

7. Cook until golden brown on both sides

8. Serve when they have cooled down

Makes 20 small rice cakes

HANDY HINTS
Tuna rice cakes will keep in the refridgerator for 2 – 3 days. This could be a great family meal too! Make small tuna rice cakes for your baby and make larger ones for the bigger people in your family. Serve them up with vegetables or a salad!

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