2 cups cooked cold rice
½ cup mushroom soup
1 egg
185gm can tuna
¼ cup cheese
¼ cup milk
½ cup mushroom soup extra or balance of can
crushed cornflakes or dry breadcrumbs
pepper and salt
Blend together tuna, rice, eggs, cheese & soup.
Make into patties and roll in cornflakes or breadcrumbs.
Chill.
Cook in shallow frying pan.
Blend in remaining soup with milk.
Heat, pour over cooked patties to serve.
2½ cups unsweetened almond milk
1 small brown onion, roughly chopped
1 garlic clove, sliced
1 dried bay leaf
1 teaspoon black peppercorns
2 sprigs fresh thyme
1 tablespoon cornflour
2/3 cup dairy free shredded cheese
1.25kg desiree potatoes thinly sliced
Preheat oven to 200C/180C fan-forced.
Grease a baking dish.
Place milk, onion, garlic, bay leaf, peppercorns and thyme in a saucepan over medium heat. Cook, stirring, for 10 minutes or until almost simmering (don’t boil). Set aside for 10 minutes.
Strain milk mixture through a fine sieve into a large heatproof jug. Discard solids.
Place cornflour in a small bowl. Add ¼ cup milk mixture. Stir until smooth.
Combine remaining milk mixture and cornflour mixture in a saucepan.
Place over medium heat and cook stirring constantly for 5 minutes or until mixture boils and thickens slightly.
Remove from heat and stir in 1/3 cup cheese.
Arrange potato slices, upright, in prepared pan. Gradually drizzle milk mixture over potato, gently tapping the dish on the bench to help distribute it evenly. Season with salt and pepper.
Arrange remaining cheese in between potato slices.
Cover with baking paper, then foil. Bake for 40 minutes.
Uncover and bake for a further 30 minutes or until golden.
Stand for 10 minutes.