Monday: Lasagne
Tuesday: Tuna Rissoles and Salad
Wednesday: Chicken Kiev, Chips and Salad
Thursday: Quiche and Pasta
Friday: Shepherd's Pie
Saturday: Leftovers
Sunday: Roast Pork and Veg
Recipe: Tuna Rissoles
Ingredients:
1 can tuna
3 potatoes, mashed
1/2 onion, finely chopped
dijonnaise
salt and pepper
2 eggs
milk
flour
fresh or panko bredcrumbs
Method:
- Combine tuna, potatoes, onion, a squirt of dijonnaise and salt and pepper.
- Make mix into rissole shapes, cover and put into the fridge for 20 minutes to cool and set.
- Set up your crumbing station by putting some flour and breadcrumbs onto plates, mixing the egg, milk and salt and pepper together.
- Take your rissoles out of the fridge and coat in flour, then egg mix and then breadcrumbs.
- Fry rissoles in veg oil until golden.