Tuna and corn fritters
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Make the most of your trusty pantry staple canned tuna, in this simple, speedy dish. These fritters can be made in 25 minutes, making them ideal for busy weekday lunches.
Ingredients
White self-raising flour
½ cup(s), (75g)
Egg(s)
1 medium, lightly beaten
Skim milk
100 ml
Tuna, canned in springwater, drained
135 g, (1 x 185g can)
Canned corn kernels, rinsed and drained
1 125g can
Fresh coriander
2 tbs, chopped
Lime(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Fresh coriander
2 tbs, chopped
Red cabbage
100 g, finely shredded
Lime juice
1 tbs
Red capsicum
1 medium, thinly sliced
Carrot(s)
1 medium, grated
Red onion
½ medium, thinly sliced
Baby spinach
60 g
Instructions
1
Place flour in a bowl and season with salt and pepper. Add egg and milk. Whisk to form a smooth batter. Stir in tuna, corn and coriander.
2
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add 4 heaped tablespoons of batter to form 4 fritters. Cook for 2-3 minutes each side, until golden. Repeat with remaining batter to make 8 fritters in total.
3
Meanwhile, to make a salad, toss cabbage with lime juice in a large bowl. Stand for 5 minutes. Add remaining ingredients, season with salt and pepper and toss well.
4
Serve 2 fritters per person with salad and lime wedges on the side.
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