Ingredients

• 2 cups cooked SunRice Medium grain white rice
• 1 425g can tuna in brine/springwater (drained & flaked)
• 1 380g can drained corn kernels
• 2 thinly sliced spring onions
• 1 tblspn custard powder
• 1 tspn curry powder
• 1 beaten egg
• 1 lge tspn chicken salt/seasoning
• salt & pepper to taste
• 1/2 cup breadcrumbs

Instructions

• Cook rice as per directions on pack.
• In a large mixing bowl combine all ingredients
• Heat oil in large frying pan over a medium heat. place tablespoons of the risotto mixture into the pan and press to flatten slightly. Cook on both sides until golden brown.
• Serve with veg or salad.

Tips

For extra taste add a cup of cooked mashed potato.
Cook the rice and potatoes and refridgerate for approx 1/2hr prior to mixing other ingredients as this helps to bind and make a firmer pattie.
extra breadcrumbs to coat patties
margerine & olive oil for very shallow frying