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Tuna and vegie fritters
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Transform canned tuna into irresistible, budget-friendly fritters that will please the whole family. Serve with a perfectly cooked fried egg for a satisfying meal.
Ingredients:
  • 2 large coliban potatoes, peeled, grated
  • 1 large zucchini, grated
  • 1 large carrot, grated
  • 185g can tuna in springwater, drained, flaked
  • 62.50 ml plain flour
  • 82.50 ml parmesan, grated
  • 5 eggs
  • Vegetable oil, for shallow-frying
  • 9.20 gm extra virgin olive oil
  • 100g baby spinach
  • Lemon wedges, to serve
Instructions:
  • Combine potato, zucchini, carrot, tuna, flour, and 1/4 cup Parmesan in a large bowl. Lightly beat 1 egg, then add it to the mixture. Season with salt and pepper and stir well to combine.
  • - Pour vegetable oil into a large, deep non-stick frying pan to cover the base. Heat over medium heat. - Spoon 1/4 cup of the mixture into the pan and flatten it with a spatula. - Cook for 2 minutes on each side until golden and cooked through. - Transfer to a plate lined with paper towel and cover to keep warm. - Repeat with the remaining mixture to make a total of 8 fritters.
  • Thoroughly clean the pan. Heat olive oil in it. Crack the rest of the eggs into the pan. Cook for 3 minutes (for sunny-side up) or until desired doneness. Plate the fritters, top with the fried eggs, and sprinkle with the rest of the parmesan. Serve with spinach and lemon wedges.

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