Ingredients

• 3/4 cup rice
• 1 (425g) tin of tuna, drained
• 1 medium onion, chopped
• 1/4 cup milk
• 2 eggs, separated
• 2 tbsp flour
• 1 tsp sugar
• 1 tsp vinegar
• 1 tbsp parsley, chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 tbsp curry powder

Directions

1. Cook the rice in boiling salted water for 12 minutes; drain.
2. Combine the rice, drained tuna, chopped onion, milk, flour, sugar, vinegar, parsley, salt, pepper and curry powder.
3. Separate the eggs and add the yolks to the mixture.
4. Beat the egg whites until soft peaks form, then fold into the mixture.
5. Scoop heaped tablespoons of the mixture into a hot oiled pan and fry for five minutes or until golden. Flip each fritter and fry for a further five minutes.