Serves = 4
- 1 potato
- 1 zucchini
- 1 carrot
- 1/2 cup frozen peas
- 185g tinned tuna (in springwater)
- 2 eggs
- 1/4 cup rice flour
- 1/2 cup tasty cheese (reduced fat)
- 1 tbsn extra virgin olive oil
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Tuna & Vegetable Fritters
Quick and easy! These fritters can be made ahead of time, perfect to take to work for lunch or a reaheat dinner when you get home from a busy day.
25
mins
9
ingredients
$1.70
/ person
Gear
Ingredients
It’s this easy
- Whisk the eggs in a large bowl
- Grate the potato, carrot, zucchini and cheese and add this to the bowl
- Add the tuna (drained), frozen peas and rice flour to the bowl and stir to combine
- Heat the olive oil in a frypan over medium heat
- Spoon the mixture into the pan to make fritters the size of a small drinks coaster (best cooked in batches)
- Cook for 3 to 4 minutes on each side, the fritters should be golden and feel firm in the centre
Tweaks
- Mix up the veggies with what you've got on hand, e.g. sweet potato instead of potato, corn instead of peas
- If you don’t have a frypan you could try cooking the fritters on a sandwich press. Wipe the base of the sandwich press with some paper towel dipped in oil, spoon the mixture onto the base of the press and lower the top down. Lock the top into place just above the fritters and cook until golden on both sides, turning once as they cook.
Notes
Nutrition information (per serve)
- Energy (1140kJ)
- Protein (22.3g)
- Total Fat (11.9g)
- Saturated Fat (4.0g)
- Carbohydrate (17.0g); Starch (12.9g), Sugars (4.1g), Added sugars (0g), Free Sugars (0g)
- Dietary Fibre (3.4g)
- Sodium (346mg)
- Calcium (162mg)
- Iron (2.0mg)
