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Gluten-Free Recipes:
Tuna Rice Balls

 pot
These tuna rice balls are inspired by Italian rice balls.

Makes about 40 balls.

Ingredients:

1-1/2 cups short grain rice 425 gm can tuna in oil, drained
clove of garlic, crushed 1 egg, lightly beaten
90 gm tomato paste 2 tbs grated parmesan cheese
2 tbs chopped fresh basil 1/2 tsp salt
100 gm mozzarella cheese 2 eggs beaten for coating
plain gluten free flour for coating 1 cup gluten free bread crumbs (crushed rice) for coating
oil for deep-frying

Method:

Boil the rice, uncovered until tender, then drain. Combine the rice with the flaked tuna, garlic, egg, tomato paste, parmesan cheese, basil and salt. Mix well, and refrigerate until cold.

Cut the mozzarella cheese into 1cm cubes. Flatten a tablespoon of the rice mixture in one hand, place a cube of mozzarella in the centre, and then cover with another tablespoon of the rice mixture. Carefully shape the rice mixture into a ball, repeat until all the mixture is used.

Coat the balls in flour, dip them in the extra eggs and then coat them in the breadcrumbs.

Deep-fry the coated balls in oil, until browned (about 5 mins). Drain on absorbent paper. Serve hot.

Note: adapted from a recipe in the Australian Women's Weekly.

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Last updated :April, 2000