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.
150g self-rising flour
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
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!