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Buttery muffin pan tuna cakes



15 Min Prep    /    40 Min Cook    /    12 Serving


Ingredients : 


60g butter, melted

200g (1 cup) long-grain white rice

425g can tuna, drained and flaked (see note)

300g can corn kernels, drained

160g (2 cups) grated tasty cheese

1/4 cup chopped fresh chives

5 eggs, lightly whisked


Method Steps : 


Preheat oven to 180C/160C fan forced. Brush a 12-hole (1/3-cup-capacity) muffin pan with some of the melted butter.


Cook rice in a large saucepan of boiling water for 10-12 minutes or until tender. Drain well and set aside to cool slightly.


Combine tuna, corn, cheese, chives and rice in a large bowl. Season with salt and freshly ground black pepper. Add the eggs and mix until well combined.


Divide mixture among holes of prepared pan, mounding slightly. Brush tops with half the remaining melted butter. Bake for 25-30 minutes or until set and lightly golden.


Brush tops with remaining butter. Stand in pan for 10 minutes to cool slightly. Run a butter knife around the edge of each hole to gently prise out. Serve warm.


Recette de cuisine

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