Tuna Ricotta Bites - Rebecca Wilson

Ingredients

• 25 minutes
• A 140g tin of tuna in spring water – drained
• 125g of ricotta cheese (can sub for crumbled extra firm silken tofu for dairy free)
• 1 small egg (or 1 tbsp of ground flax mixed with 2.5 tbsp of warm water)
• Third of a tsp of mixed dried herbs – or a small bunch of fresh parsley or chives if you have it
• A small grinding of black pepper
• Approx 40g of grated cheddar (optional) – vegan cheese can be substituted
• 1 clove of garlic, finely grated
• 2 tbsp of breadcrumbs, plus extra for coating or GF*
• Egg Free Alternative , Gluten Free Alternative