Tuna Polpette

Laura Sharrad

(Makes 12 – 13)


  • 425g can of tuna in olive oil
  • 300g fresh ricotta
  • 2 medium or 1 large carrot grated coarse
  • ½ cup of fresh parsley leaves chopped
  • 2 eggs
  • ½ to ¾ cup of shredded tasty cheese
  • ½ cup bread crumbs & extra to coat polpette
  • Pepper & salt to taste
  • Olive oil spray


  1. Combine all of the above in a large bowl. Mould polpette & coat with some bread crumbs.
  2. Put on a tray with baking paper & spray with oil. Bake in oven for approx 20min on 200*C.
  3. Serve with corn cobs or sweet potato wedges & a rocket salad or an iceberg lettuce, corn, capsicum, cucumber, coriander & cherry tomatoes salad & dressed with apple cider vinegar & evo.
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