Tuna Rissoles

You will need:

  • 2  x 400g tuna cans 
  • 1 large sweet potato
  • 1 egg
  • Juice of 1 lemon
  • Pepper
  • Parsley flakes
  • Tobasco
  • Almond meal for crumbing
  • Olive oil for frying 


  1. Peel, chop & boil your sweet potato. Once soft, mash to create a sweet potato mash.
  2. Add all of your ingredients to the sweet potato mash except almond meal & olive oil in a big mixing bowl. 
  3. Scoop out tablespoons of mixture. Roll into a ball & flatten. Cover in almond meal & place on a tray. Complete this until you have used all the mixture.
  4. Heat olive oil in a pan. Place crumbled tuna rissoles in the oil & cook on both sides until browned & crispy.
  5. Serve warm with a yummy fresh salad! 

Note: this should make about 14 rissoles!! so if you don’t need this many you could half the recipe. But they make the perfect lunch so why not make a big batch up for the week!

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