Tuna Rice Fritters with Tomato Sauce

Ingredients (serves 6)

• 2 corn cobs, husks and silk removed
• 2 cups basmati rice, cooked
• 2 x 185g cans Sole Mare Tuna in Olive Oil Chunk Style, drained, flaked
• 6 eggs, lightly whisked
• 1 tbs olive oil
• 2 x 250g punnets trussed cherry tomatoes, quartered
• 1/4 cup torn dill sprigs
• Lemon wedges, to serve

Method

1. Use a sharp knife to cut down the length of the corn cobs, close to the core, to remove the kernels.
2. Combine the corn, rice, tuna and egg in a large bowl. Season.
3. Heat 1 teaspoon of oil in a nonstick frying pan over medium-high heat. Spoon four 60ml (1/4 -cup) portions of corn mixture evenly around edge of pan and flatten slightly. Cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining oil and corn mixture.
4. Combine the tomato and dill in a bowl. Divide fritters among serving plates. Top with salsa and serve with lemon wedges.