2 x 185g tuna in spring water
200g shredded cheese
4 spring onions, finely chopped
¼ cup of chopped parsley
Salt and pepper
300g cooked Arborio rice
Juice and zest of 1 lemon
150g plain flour
250g home made breadcrumbs (from stale sliced bread)
3 litres of canola for deep frying
In a large bowl thoroughly mix together the rice, cheese, 2 eggs, chopped parsley, spring onions, salt and pepper, lemon juice and zest.
Stir through the Tuna chunks, be careful not to break it up to much, you want chunks in the mix.
Shape into croquette shapes (10cm long 5 cm round sausage shapes) and place in the fridge for about an hour to firm up.
Mix together the 1 egg and milk then pass through the flour, egg mix then breadcrumbs and deep fry until golden brown.
Serve hot with a crisp green salad (they are also great served cold for a packed lunch/picnic.)