Tuna Fritters (4-6)

These smoky and spicy fritters are from ” Cook as You Are ” by Ruby Tandoh. They make an easy lunch or breakfast dish and are loosely based on Jamaican salt cod fitters. Serve with a dressed green salad.

Tuna Fritters (4-6)
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Tuna Fritters (4-6)
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Ingredients
Servings:
Instructions
  1. In a large mixing bowl combine the tuna, sweetcorn, grated carrot, flour, spring onions, chipotle paste, baking powder and salt. Pour in the water, stirring as you go, to create a thick but easily spoonable batter, just binding the tuna and vegetables together.
  2. Place a large frying pan over a medium high heat and add a tablespoon of the oil. Once the oil is hot use a large speen to dollop out spoonfuls of the mixture into the hot pan and pat them down so they are roughly 1 cm thick. Cook in batches of 5 or 6 fritters. Fry for 3 minutes on each side, turning with a fish slice.
  3. Once cooked, keep the first batch of fritters warm under kitchen foil while you fry the rest of the mixture in batches. Serve hot with the green salad.
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