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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is my Great Grandma Whanona's recipe (Whanona Parrett). Except I added the corn. She made this for breakfast for us, me and my cousin's loved this when visiting grandma. However we make them for any meal also. Now my 3 boys love them too! You can have fun and put in other items, ( once I used salmon and added Pre-steamed chopped broccoli, which was very good too) Ingredients:
2 cups instant rice |
1 (6 ounce) can tuna (2 cans is even yummier) |
5 eggs |
1 (15 1/4 ounce) can corn |
dill weed (i love lots, sprinkle till you are happy) |
salt & pepper |
Directions:
1. 1) Prepare your Instant Rice as directed on it's package.
2. 2) When the rice is done mix all ingredients in a Large bowl. Drain the tuna and corn first of course :-).
3. 3) Heat your frying pan or Griddle up to Medium temperature. Grease pan with butter or spray. Your choice but butter is tastier.
4. 4) Use a 1/4 cup measure to size them. This makes each fritter 11.25 Carbs. Place each cup full on to the pan and pat into shape with your spatula.
5. 5) Cook till lightly golden and crisp, (about 3-4 min) then flip and cook for another 3 to 4 minutes.
6. 6) Serve with butter and salt on top.
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