Tuna & sweetcorn fritters
2
Points®
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, tinned, drained
1 can(s), medium
Chipotle paste
1 teaspoon(s), level
Sliced green jalapeños in brine
2 tablespoon(s), drained
Calorie controlled cooking spray
4 spray(s)
Cabbage
100 g
Lime Juice, Fresh
2 tablespoon(s)
Red pepper
1 medium
Carrots, raw
1 medium
Coriander, fresh
2 tablespoon(s)
Red onion
1 small
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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