These are super easy to make and great to throw into a school lunchbox – substitute the tuna for chicken, salmon, grated veggies, add some pesto or soy sauce to the mix – whatever you’d like! Makes about 12-14 balls.

300g cooked brown rice
185g canned tuna (add more if you love tuna.- we normally do)
80g ricotta
40g grated mozzarella
70g breadcrumbs/panko breadcrumbs
20g grated parmesan
10g chopped chives (or herb of choice)
2tbsp Olive Oil
Salt and pepper, to taste

  1. Preheat oven to 220°C. Line baking tray with non-stick baking paper.
  2. Mix the rice, tuna, ricotta, mozzarella and salt/pepper in a bowl and combine well (I generally use my high speed food processor on low to combine).
  3. Mix breadcrumbs, grated parmesan, chives in a seperate bowl. Add oil and mix through until combined.
  4. Roll rice/tuna mixture into small balls (roughly 1.5 tablespoons of mixture each) and roll each ball into the breadcrumbs to coat.
  5. Bake for 10 minutes on one side, remove from oven, turn each rice ball over, put back in oven and bake for another 10 minutes until golden.