We also had steamed Chinese broccoli with oyster sauce.
Tuna ricotta patties
(serves 4)
1 wedge ricotta (from the deli)
200g tin tuna (in oil - but you can be healthy and use tuna in brine or springwater)
half grated carrot
half grated zucchini (squeezed in paper towel to remove excess moisture)
crushed garlic clove
teaspoon fish sauce
chopped Vietnamese mint leaves
2/3 cup polenta
Throw it all into a bowl, mash together with a fork (or your hands), roll into patties and put into the fridge for at least half an hour.
Then oil your pan, place patties in and cook until browned and warmed through.
Easy peasy and tasty too. (and quite cheap)
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