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. :)
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!
Posts
I love fritters, yours look absolutely delicious!
ReplyDeleteThey look incredibly crisp, golden and delicious!
ReplyDeleteI do love all sorts of fritters, but don't often make them. This recipe does sound tasty.
ReplyDeleteDonna 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!
ReplyDeleteI 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.
ReplyDeleteFritters always make me happy! These look easy and delicious and I love the pops of color from the corn and peas. Yum! ;-)
ReplyDeleteI enjoy fritters and I like that these can be made from items nearly everyone has on hand.
ReplyDeleteOh yum! These tuna fritters looks yummy!
ReplyDeleteA piping hot fritters with a cold drink. I can't think of more delicious bite in the summer!
ReplyDelete