Name: Tuna breakfast fritters with speedy hollandaise
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 200g orange sweet potato, peeled, coarsely grated; 150g broccoli, finely chopped; 62.50 ml frozen peas; 1 green onion, chopped; 40.00 ml chopped fresh flat-leaf parsley; 125.00 ml plain flour; 128.75 gm milk; 2 eggs, lightly beaten; 185g can Tuna in Oil Italian Style, drained, flaked; 56.88 gm extra virgin olive oil; Baby rocket, to serve; Lemon wedges, to serve; 125.00 ml plain Greek-style yoghurt; 2 egg yolks; 21.00 gm lemon juice; 5.00 gm cornflour; 60g butter, chopped

Tuna breakfast fritters with speedy hollandaise

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Start your day right with veggie-packed tuna breakfast fritters.

Ingredients:

200g orange sweet potato, peeled, coarsely grated
150g broccoli, finely chopped
62.50 ml frozen peas
1 green onion, chopped
40.00 ml chopped fresh flat-leaf parsley
125.00 ml plain flour
128.75 gm milk
2 eggs, lightly beaten
185g can Tuna in Oil Italian Style, drained, flaked
56.88 gm extra virgin olive oil
Baby rocket, to serve
Lemon wedges, to serve
125.00 ml plain Greek-style yoghurt
2 egg yolks
21.00 gm lemon juice
5.00 gm cornflour
60g butter, chopped

Instructions:

In a large bowl, mix together sweet potato, broccoli, peas, onion, parsley, flour, milk, and egg until well combined. Season with salt and pepper, then gently fold in the tuna.
Heat oil in a large frying pan until sizzling. Spoon 2 level tablespoons of the tuna mixture into the pan and shape into a round. Repeat to make 4 fritters. Cook each side for 3-4 minutes until golden and cooked through. Drain on a paper towel-lined tray. Repeat to make a total of 12 fritters.
Prepare the Speedy Hollandaise by combining yogurt, egg yolks, lemon juice, and cornflour in a small saucepan. Cook over medium heat for 4 to 5 minutes until thickened. Remove from heat and whisk in butter until smooth. Season with salt and pepper.
Garnish fritters with baby arugula, hollandaise sauce, and lemon wedges before serving.

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