Tuna Nuggets

INGREDIENTS
2 Medium potatoes, peeled and chopped
1C cooked white rice (approx 1/3 C uncooked)
1/2 small onion finely diced
125g can creamed corn
250g tuna in brine, drained
1 egg lightly beaten
1T plain flour
1/2 C breadcrumbs
1/4 C breadcrumbs
$T canola oil

METHOD
Cook rice and allow to cool.
Cook the potato in a pan of boiling water until tended. Drain well and mash with a little milk and butter.  Allow to cool.
Put potato, rice, onion, creamed corn, tuna, flour and 1/2 C breadcrumbs into a bowl and mix to combine.
Shape the mixture into small nugget sized patties.  Roll each nugget into the remaining breadcrumbs and place on a tray.  Refrigerate for 15 mins or until firm.
Heat oil in a large non-stick frypan over medium heat.  Cook in batches until crisp and golden brown and heated through.  Drain on a paper towel.

TIP
Make a double portion and freeze before cooking.  I always have some of these in my freezer as they are so quick to cook, and stay firm if cooking from frozen.    Make extra big patties for adult sized portions - serve with salad.

ELLA-ometer   One of her favourite meals with chopped carrot,celery, cucumber, cheese sticks, and steam broccoli, and most of her friends love these too (even the ones that don't like Tuna, or potato).  Almost everyone always asks me for this recipe
ZACH-ometer  Considering he won't eat mashed potato, or rice usually, this usually works (I say usually because at the moment he won't eat anything except sandwiches and rice crackers)

Source:  Based on the Tuna Patties recipe in the Women's weekly toddler cookbook, details tbc.