3/4 cup of Oriente Basmati rice (already cooked / 160g)
2 cans of natural tuna (170g)
2 eggs
2 tablespoon of mayonnaise (45g)
1 tablespoon of mustard (12g)
1 sprig of chopped parsley (6g)
1 tablespoon of chopped chives (4g)
Salt and black pepper to taste
1/3 cup of breadcrumbs (55g)
2 teaspoons of olive oil (for frying)
Preparation
If you have leftover Basmati rice that has already been cooked, you can use it in this recipe. If not, start by washing half a cup of Oriente Basmati rice in a strainer. Place a small pan with a drizzle of olive oil on the stove. Add the rice (washed) and then double the amount of hot water, as well as a pinch of salt. Let it cook on low heat for about 12 minutes.
Transfer 3/4 cup of cooked rice to a bowl. Add the tuna nmescorrido to the rice, eggs, mayonnaise, mustard, parsley and chopped chives. Season with salt and black pepper to taste and mix well. Finally add the grated bread and mix well.
Heat a non-stick frying pan with a drizzle of olive oil. With wet hands, mold the rice and tuna balls and place them in the frying pan. Fry for 2-3 minutes on each side, or until browned.
Suggestion: serve the dumplings with watercress and a few drops of lemon juice.
