Tuna Patties with Sweet Chilli Mayo

Ingredients (serves 4)

• 250g packet jasmine microwave rice
• 400g can tuna in brine, drained, flaked
• 3 green onions, trimmed, finely sliced
• 2 eggs, lightly beaten
• 1/2 cup dried breadcrumbs
• 1/4 cup vegetable oil
• 1/3 cup whole-egg mayonnaise
• 1 tablespoon sweet chilli sauce salad leaves, to serve

Method

1. Cook rice according to packet directions. Transfer to a bowl to cool slightly. Add tuna, onions and eggs. Mix to combine.
2. Divide mixture into 8 portions. Using hands, roll mixture into balls and flatten slightly. Place breadcrumbs in a shallow bowl. Add patties and turn to coat. Heat half the oil in a medium frying pan over medium heat. Cook half the patties for 2 to 3 minutes each side or until golden. Drain on paper towel. Repeat with remaining oil and patties.
3. Combine mayonnaise and sweet chilli sauce in a small bowl. Serve patties with mayonnaise mixture and salad leaves.

Notes

• 
  Variation: You could replace the tuna with a 400g can salmon or flavoured tuna. Shortcut: Use leftover tuna patties and mayo for kids' lunch wraps with shredded lettuce leaves.