Tuna Rissoles with Coriander Mayonnaise

cook 30 mins
  • 4–5 spring onions, chopped
  • 1 garlic clove, roughly chopped
  • 1.5-cm (3/4-inch) piece of fresh root ginger, peeled and chopped
  • 1 red chilli, deseeded and chopped
  • 3 tablespoons vegetable oil
  • 2 x 200 g (7 oz) cans tuna, drained
  • 50 g (2 oz) cooked white rice
  • 50 g (2 oz) fresh breadcrumbs
  • 2 tablespoons sweet chilli sauce
  • 1 egg, lightly beaten
  • 1 tablespoon chopped coriander
  • 2–3 tablespoons plain flour
  • handful of rocket, to garnish
  • 3 tablespoons mayonnaise
  • 1 tablespoon chopped coriander
  • 2 teaspoons lime or lemon juice
  • salt and pepper
  • Place the spring onions in a mini-chopper or the small bowl of a food processor with the garlic, ginger and chilli, and pulse briefly, until finely chopped. Alternatively, chop finely by hand. Heat 1 tablespoon of the oil in a small frying pan and cook the mixture for 2–3 minutes, until aromatic and slightly softened. Set aside to cool slightly.
  • Meanwhile, place the tuna in a large bowl with the rice, breadcrumbs, chilli sauce, egg and coriander. Add the cooked onion mixture and mix gently to combine. Shape into 12 rissoles, cover and chill in the refrigerator for about 12 minutes.
  • To make the coriander mayonnaise, spoon the mayonnaise into a small bowl, stir in the coriander and the lime or lemon juice. Season to taste and set aside.
  • Heat the remaining oil in a large nonstick frying pan. Dust the rissoles lightly in the flour and fry for 6–7 minutes, turning occasionally, until crisp and golden. Serve the rissoles hot with the coriander mayonnaise and garnish with rocket leaves.
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