Tangy Fish Rissoles


Prep Time: 20    Cooking Time: 5    Serves: 2
  1. 200g fish fillets, roughly chopped
  2. 1 tbsp Fountain Steak Sauce
  3. 1 tbsp Fountain Barbecue Squeezy
  4. handful of coriander leaves, roughly chopped
  5. 1 tbsp oil



  1. Use a food processor to briefly whiz the tuna with Fountain Steak or Barbecue Sauce and coriander leaves.
  2. Shape into two large rissoles, place on a plate and cover with plastic wrap. Freeze for 10 minutes, to firm up.
  3. Heat oil in a non-stick frying pan, or on the barbecue flat-plate. Cook rissoles for 2 minutes each side, or until done to your liking.
  4. Tips: Serve rissoles with salad or steamed vegetables or make into patties for healthy burgers.


Hints & Tips

Explore Fountain's hints & tips for handy meal ideas, including new sauce combinations to kick-start summer cooking.