Tuna Rice Balls

These tuna rice balls are a deliciously savoury crispy and crunchy, protein-packed snack or light meal.

Course: Snack

Cuisine: Western

Keyword: Rice balls, tuna rice balls, brown rice balls

Diet: Egg Free, Gluten free

Servings: balls

Calories: 81kcal

5 from 10 votes

Preheat your oven to 220 degrees celsius (425F)
Drain the tuna
In a mixing bowl combine the tuna, brown rice, cottage cheese, chives and the first measure of parmesan cheese. Mix so that these ingredients are well combined. You can use a wooden spoon or your hands.
In a second dish, combine the second measure of parmesan cheese, bread crumbs and olive oil. Mix so that bread crumbs are well coated with olive oil.
Using clean damp (damp hands stop the rice mixture from sticking to your hands) make golf ball-sized balls of the rice mixture, roll these balls in the bread crumbs then place them on a lined baking tray.
Bake in your hot oven for 15-20 minutes until crunchy and golden brown.
Enjoy!

- Damp hands! Damp hands, when you are mixing the rice ball mix and rolling the mix into balls will stop the rice balls from sticking to your hands.

- Pre-cooked rice: If you are using precooked rice (like I did) be aware that the rice grains may not stick together as much as if you have cooked your own rice, the rice balls will still work, and will hold together well once baked but you do need to be gentle with the rice mix when you are forming the balls.

- These rice balls are delicious warm or cold, my kids love them with a little aioli
Leftover rice balls can be stored in an airtight container in the refrigerator for up to 3 days.
Air fryer Option: The tuna rice balls will be golden and crunchy after 10-15 minutes in an air fryer set to 200 degrees Celsius (400F)

- Cottage cheese: Ricotta can be used. I sometimes use cottage cheese with chives to make this recipe even easier!