Tuna and corn fritters
Directions
- 1Place flour in a bowl and season with salt and pepper.
- 2Add egg and milk.
- 3Whisk to form a smooth batter.
- 4Stir in tuna, corn and coriander.
- 5Lightly spray a large non-stick frying pan with oil and heat over medium heat.
- 6Add 4 heaped tablespoons of batter to form 4 fritters.
- 7Cook for 2-3 minutes each side, until golden.
- 8Repeat with remaining batter to make 8 fritters in total.
- 9Meanwhile, to make a salad, toss cabbage with lime juice in a large bowl.
- 10Stand for 5 minutes.
- 11Add remaining ingredients, season with salt and pepper and toss well.
- 12Serve 2 fritters per person with salad and lime wedges on the side.
Ingredients
- 0.5 cup(s) White self-raising flour
- 75 g White self-raising flour
- 1 medium Egg(s) lightly beaten
- 100 ml Skim milk
- 135 g Tuna, canned in springwater, drained
- 1 x 185g can Tuna, canned in springwater, drained
- 1 125g can Canned corn kernels, rinsed and drained
- 2 tbs Fresh coriander, chopped
- 1 medium Lime(s) wedges, to serve
- 1 x 3 second spray(s) Oil spray
- 2 tbs Fresh coriander, chopped
- 100 g Red cabbage, finely shredded
- 1 tbs Lime juice
- 1 medium Red capsicum, thinly sliced
- 1 medium Carrot(s) grated
- 0.5 medium Red onion, thinly sliced
- 60 g Baby spinach
Equipment
bowllarge non-stick frying pan
Tips
- Add 1 tablespoon finely chopped Jalapeños if you like spicy flavours.
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