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Photo of Tuna & sweetcorn fritters by WW

Tuna & sweetcorn fritters

2 - 4
PersonalPoints™ per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Make the most of tinned tuna in this simple, speedy dish - ideal for a busy weekday lunch

Ingredients

White Self Raising Flour

75 g

Egg, whole, raw

1 medium, raw

Skimmed Milk

100 ml

Tuna in spring water, drained

150 g

Sweetcorn, canned, drained

1 can(s), medium

Chipotle Paste

1 teaspoon, level

Sliced Green Jalapenos in Brine

2 tablespoons, drained

Calorie controlled cooking spray

4 spray(s)

Cabbage

100 g, red cabbage, shredded

Lime Juice, Fresh

2 tablespoon(s), plus wedges to serve

Red pepper(s)

1 medium, deseeded and sliced

Carrots, raw

1 medium, grated

Coriander, fresh

2 tablespoons, chopped

Red onion(s)

1 small, thinly sliced

Spinach

50 g

Instructions

  1. Sift the flour into a bowl and season well. Make a well in the centre, then add the beaten egg and skimmed milk and beat until you have a smooth batter. Drain the tinned tuna and tinned sweetcorn, then add these to the batter with the chipotle sauce, chopped coriander and the jalapeño slices.
  2. Mist a nonstick frying pan wtih cooking spray and set over a medium heat. In two batches fry 4 heaped tablespoons of the fritter mixture for 2-3 minutes on each side until golden.
  3. Meanwhile, to make a salad, put the cabbage into a bowl and add the lime juice. Toss to combine and set aside for 5 minutes, then stir in the red pepper, carrot, coriander, red onion and spinach. Season and serve with two fritters per person and some lime wedges.

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