Tripe with Onion and Parsley
Using a slow cooker for this tripe with onion and parsley recipe ensures that the tripe is tender and keeps that distinctive smell under wraps while it cooks.
Tasty Tuna Rice Croquettes
Turn leftover rice into these tasty tuna rice croquettes that the whole family will love.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 2 cups cooked rice
- 185g tin tuna – use whatever flavour you like
- 1 cup grated cheese
- 1 cup cooked broccoli, chopped finely (or another vegetable)
- Salt and pepper
- 4 eggs
- 1 1/3 cup breadcrumbs
- 1/2 cup plain flour
- Oil
Method
- Preheat the oven to 200°C.
- In a bowl mix together the rice, tuna, cheese, broccoli and 1/3 cup of breadcrumbs.
- Lightly beat two of the eggs then add them to the bowl. Season with salt and pepper and stir to combine.
- Put the remaining beaten eggs, flour and breadcrumbs in separate bowls ready for crumbing.
- To make the croquettes, take a tablespoon of the mixture and use your hands to mould it into a sausage shape. Dip it into the flour (brush off any excess) then the egg and then coat it in breadcrumbs. Repeat until you have used all of the mixture.
- Place the croquettes on baking paper on an oven tray and brush them with the oil.
- Bake in the oven for 30 minutes until they are piping hot and golden.