Tuna rissoles

Tuna rissoles on a small platter

This is one of those recipes for special days! Prepare these delicious tuna rissoles if you are planning to make a dinner for a special occasion.

Tuna rissoles on a small platter

This rissoles recipe filled with tuna gives some work but the end result is worth it, believe me!
This is one of those recipes that bring childhood memories. When the family get together, my Aunt used to make these delicious rissoles because she knew it was one of my favorite recipes. I still remember seeing her make the filling, just the looks and the smell makes us want to eat it right now.

HOW TO PREPARE THIS TUNA RISSOLES RECIPE:

The first thing is to make the dough, pour the water, margarine and salt in a saucepan and boil over high heat. When starts boiling, reduce to low heat and add the flour. Stir with a wooden spoon until the dough forms a compact ball. Let it cool and knead the dough with your hands.
For the filling, dissolve the flour in a little milk, add to a saucepan together with the remaining milk, nutmeg, chopped onion, pepper, salt and margarine. Place the saucepan over low heat and stir with a spoon until obtain a creamy mixture. Turn off the heat, shred the tuna with a fork and mix in the cream.
Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowl and place small portions of the filling in the center of each circle. Fold the dough in half over the filling and press the edges together to seal. Dip the rissoles on beaten egg, coat in breadcrumbs and fry them in hot oil!

By
Category: Appetizers, Fish, Recipes
Cuisine:
Difficulty:
Servings:: 40 units
Prep Time:40 m
Cook Time:60 m
Total Time:2:10 h
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
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Units: Metric (Units: US)

Ingredients

    For the dough:

  • 440 grams (15 1/2 ounces) all-purpose flour
  • 750 ml (about 3 1/2 cups) water
  • 1 tablespoon margarine
  • Breadcrumbs
  • 2 eggs
  • Salt (to taste)
  • Vegetable oil for frying
  • For the filling:

  • 1 small onion
  • 400 ml (1 3/4 cups) milk
  • 200 grams (7 ounces) canned tuna
  • 1 teaspoon nutmeg
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon margarine
  • 20 (about 1/4 cup) grams all-purpose flour

Directions

  1. For the dough:
    Pour the water, margarine and salt in a saucepan and boil over high heat. When starts boiling, reduce to low heat and add the flour. Stir with a wooden spoon until the dough forms a compact ball.
  2. Turn off the heat, put the dough on a table and let cool completely. Knead the dough with your hands and set aside.
  3. For the filling:
    In a bowl, dissolve the flour in 50 ml (1/4 cup) milk. In a saucepan, pour the remaining milk, the dissolved flour, nutmeg, chopped onion, pepper, salt and margarine. Place the saucepan over low heat and stir with a spoon until obtain a creamy mixture. Turn off the heat, shred the tuna with a fork and mix in the cream. Let cool slightly.
  4. Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowl and place small portions of the filling in the center of each circle. Fold the dough in half over the filling and press the edges together to seal.
  5. In a bowl, whisk the eggs with a fork. Dip the rissoles on beaten egg and coat them in breadcrumbs. Heat the oil in a deep fryer. When the oil is hot, add the rissoles and fry them until golden. Once they are fried, place them on a plate with absorbent paper.
  6. Serve the rissoles with salad and carrot rice.
Tuna rissoles
Nutrition facts
Serves 40 units
Per Serving:
% DAILY VALUE
Calories 66
Total Fat 1.5 g(2%)
Saturated Fat 0 g(0%)
Cholesterol 11 mg(4%)
Sodium 80 mg(3%)
Total Carbohydrate 9.5 g(3%)
Protein 3 g
 

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