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Tuna and noodle fritters
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Kid-friendly tuna fritters with savory noodles.
Ingredients:
  • 1/2 x 440g packet shelf-fresh thin egg noodles
  • 185g can tuna in oil, drained, flaked
  • 125.00 ml frozen peas
  • 1 medium carrot, grated
  • 2 eggs, lightly beaten
  • 82.50 ml plain flour
  • 36.80 gm rice bran oil
  • 8 small iceberg lettuce leaves, torn
  • 150g cherry tomatoes, quartered
  • 1 Lebanese cucumber, cut into ribbons
  • Sweet chilli sauce, to serve
Instructions:
  • In a heatproof bowl, pour boiling water over the noodles and let them stand for 1 minute. Use a fork to separate the noodles. Drain, chop with scissors, and place in a bowl with tuna, peas, carrot, egg, and flour. Season with salt and pepper. Mix everything together thoroughly.
  • 1. Heat oil in a large non-stick frying pan over medium heat. Spoon 1/4 cup of the mixture into the pan and gently flatten the top. Repeat to make a total of 4 fritters. Cook for 3 to 4 minutes on each side until golden and cooked through. Transfer to a paper towel-lined plate. Repeat with the remaining mixture to yield 12 flavorful fritters.
  • Place a bed of fresh lettuce on individual serving plates. Add 3 savory fritters on top of the lettuce, along with slices of ripe tomato and crisp cucumber. Finish by generously drizzling sweet chili sauce over the dish. Serve and enjoy!

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