Serves 2

Hands-on time: 15 minutes

Hands-off time: 0 minutes

INGREDIENTS

1 cup Spekko Long Grain Parboiled White Rice, cooked

1 tin (170g) tuna, drained

1 large egg

1 cup grated cheese, of choice

¼ cup cake flour

½ tsp each salt and pepper (optional)

Serving suggestion:

Chives, finely chopped

Dipping sauce, of choice

Green salad

METHOD

1. Place the cooked Spekko Long Grain Parboiled White Rice in a large bowl and add the tin of tuna. Mix well to combine. *Chef’s Tip: Using leftover rice saves time and wastage!

2. Add the egg and cheese and stir well. It should be a slightly wet consistency. *Chef’s Tip: Add chopped chives or herbs of choice, for extra flavour.

3. Add in the flour and stir until just combined.

4. Using a tablespoon, scoop the mixture into your hands and shape into a rounded ‘patty’, about 1cm thick. Repeat with the remaining mixture and set aside. You should get 8 fritters.

5. Place a well oiled non-stick pan over medium heat.

6. Once hot, add the fritters in batches, and fry for 2-3 minutes per side, or until golden brown and crispy.

7. When cooked, remove from the pan. Serve warm with chopped chives, a dipping sauce and a green salad and ENJOY! *Chef’s Tip: Spekko rice is naturally gluten-free making this the perfect light lunch to share with loved ones!