Tuna rice fritters with tomato salsa

This makes for a tasty light meal that's great for easy summer entertaining.

Preparation Time 25 minutes
Cooking Time 15 minutes

Ingredients (serves 6)
* 2 corn cobs, husks and silk removed
* 2 cups basmati rice, cooked
* 2 x 185g cans Sole Mare Tuna in Olive Oil Chunk Style, drained, flaked
* 6 eggs, lightly whisked
* 1 tbs olive oil
* 2 x 250g punnets trussed cherry tomatoes, quartered
* 1/4 cup torn dill sprigs
* Lemon wedges, to serve


Method
1. Use a sharp knife to cut down the length of the corn cobs, close to the core, to remove the kernels.
2. Combine the corn, rice, tuna and egg in a large bowl. Season.
3. Heat 1 teaspoon of oil in a nonstick frying pan over medium-high heat. Spoon four 60ml (1/4 -cup) portions of corn mixture evenly around edge of pan and flatten slightly. Cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining oil and corn mixture.
4. Combine the tomato and dill in a bowl. Divide fritters among serving plates. Top with salsa and serve with lemon wedges.

Source
Australian Good Taste - Page 43
Recipe by Gemma Purcell