85g (1⁄3 cup) Doongara rice
2 tsp extra virgin olive oil
1 leek, washed, thinly sliced
1 garlic clove, crushed
100g button mushrooms, thinly sliced
3 sprigs thyme, leaves picked
185g can tuna in springwater, drained, flaked
30g reduced-fat vintage cheddar, grated
2 x 60g eggs, whisked
2 Tbsp wholemeal plain flour or gluten-free flour
Freshly ground black pepper, to season
Lemon wedges, to serve
Picked watercress leaves, to serve
Meanwhile, heat ½ tsp oil in a medium non-stick frying pan over a medium heat. Add leek, garlic, mushrooms and thyme and cook, stirring occasionally, for 10 minutes or until leeks are very soft. Transfer to a large bowl. Add cooked rice then, using a fork, mash up slightly. Set aside to cool for 10 minutes.
Add tuna, cheddar, eggs and flour to rice mixture. Season with pepper. Using wet hands, divide mixture into 6 patties.
Heat half the remaining oil in a large non-stick frying pan over a medium heat. Add 3 patties and cook for 3 minutes each side or until cooked through and crispy. Repeat with remaining oil and patties. Transfer to a plate and cover loosely with foil to keep warm. Serve fish cakes with lemon wedges and salad leaves.
Nutrition Info PER SERVE: 1992kJ, protein 35g, total fat 15.4g (sat. fat 5g), carbs 45g, fibre 7g, sodium 342mg. Carb exchanges 3. GI estimate low. Gluten-free option