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Tuna, Corn & Peas Fritters


Tuna, Corn & Peas Fritters

I missed Donna Hay's linky 2-3 weeks ago. So for this month's IHCC potluck, I made her tuna fritters packed with corn and peas. They were good for quick brekkie and tea-break. :)


Recipe adapted from here.

Ingredients:
(Serves 2)

150g self-rising flour
1 egg
185ml buttermilk
Salt & pepper
90g tuna in oil, drained
200g frozen sweet corn kernels, thawed
100g frozen baby peas, thawed
1 tablespoon dried chili flakes
1 tablespoon vegetable oil

How to:

1. Stir flour, egg, buttermilk, salt, and pepper until well combined.

2. Add tuna, corn, baby peas, and chili flakes. Mix to combine.

3. Heat up oil in a frying pan over medium heat. Cook 1/2 cup of the mixture, in batches, 2-3 minutes each side or until golden and cooked through, brushing the pan with oil between batches.



These tuna fritters / croquettes / cakes are best eaten straight from the frying pan when they are piping hot!


I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, June Potluck!


9 comments

  1. I love fritters, yours look absolutely delicious!

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  2. They look incredibly crisp, golden and delicious!

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  3. I do love all sorts of fritters, but don't often make them. This recipe does sound tasty.

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  4. Donna Hay does fritter recipes so well. I do agree with you - they are best straight from the pan, hot and fresh. These look gorgeous with all the colors!

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  5. I never ever thought about using fresh tuna in fritters but I seriously love the idea. What a great combo, lovely photos too! I usually charcoal grill or pan grill fresh tuna. Thanks for the great recipe.

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  6. Fritters always make me happy! These look easy and delicious and I love the pops of color from the corn and peas. Yum! ;-)

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  7. I enjoy fritters and I like that these can be made from items nearly everyone has on hand.

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  8. Oh yum! These tuna fritters looks yummy!

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  9. A piping hot fritters with a cold drink. I can't think of more delicious bite in the summer!

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