Tuna and brown rice sesame balls

40 minutes (including 30 minutes resting time)| Serves 8



2 x 95g tins SAFCOL Responsibly Fished Tuna in Springwater, drained 1 cup grated carrot 3 cups well cooked brown rice 2 tbsp pumpkin seeds 3 tablespoons tamari soy sauce 3 tablespoons tahini 2 spring onions, finely chopped Small bunch parsley, chopped Sesame seeds for rolling Good quality oil for cooking (grape seed, coconut or rice bran are all great)
Step 1 - Cook carrot in a saucepan with a little olive oil until soft. Step 2 - Cool slightly and combine with the brown rice, tuna, pumpkin seeds, tamari, tahini, spring onion and parsley. Step 3 - Mix the rice and vegetables until the mix starts to hold together. This is an important process and should take about 5 minutes. Step 4 - Form into even sized round balls, roll in sesame seeds then place onto a tray and into the fridge for about 30 minutes to set a little. Step 5 - Heat the oil in a large heavy based saucepan over a medium heat. Cook for a few minutes each side until golden then drain onto paper towels Step 6 - Serve alone or with a fresh leafy salad accompanied by either tamari soy sauce, sweet chilli or hoisin.

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