Rissoles - Quinoa, zucchini and tuna

Why not try to use quinoa to make some this tasty rissoles. This version is made with zucchini and tuna.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepeare the quinoa seeds, wash them under fresh water and boil in twice their weight in water. It should take about 15 minutes but check the package for both the amount of water and cooking time just to be sure. Once the quinoa is ready, let it cool for 10 minutes. You should not find any water once the quinoa is boiled but if you have any, just put the quinoa in a strainer.

Step 2

Grate the zucchini and put them into a large bowl.

Step 3

Put the tuna in the bowl with the zucchini. Add some salt, pepper, nutmeg and grated parmesan in the bowl and mix. Add the egg and a couple of spoons full of breadcrumbs. Mix and keep adding breadcrumbs until the mixture start getting dry and compact.

Step 4

Shape the rissoles. With one serving quantities you shold have araound 6 or 8 balls depending on how big you make them. Bread the rissoles with some more breadcrumbs.

Step 5

Warm up a frying pan with abundant oil and fry the rissoles until they are crispy.