TUNA POLPETTE

Just saying you can use tinned salmon in oil as an alternative to tinned tuna in oil . The polpette freeze really well . Preheat your oven to 180 deg C. Using a large bowl mix together 250 gm of ricotta , 250 gm of tinned tuna / salmon in oil ( well drained ),3 tbs of grated parmesan , 1 lightly beaten egg ,1 tbs of dried dill , 1 dsp of minced garlic and a scatter of cracked black pepper and finally 4 tbs of breadcrumbs ( just enough to bind the mixture , not too dry or too wet ). If you are gluten intolerant use almond meal in place of the breadcrumbs . Place the bowl with the combined mixture into the refrigerator for a couple of hours until the mixture is firm . Line a baking tray with baking paper , form the mixture into golf sized balls or flatten into fish cake shapes , place on baking tray and bake in the preheated oven for 15 minutes each side OR until golden . Serve these with a mixed grain /rice and or a herby yoghurt dressing .