TUNA, COURGETTE AND SWEETCORN FRITTERS
Grate the courgette and carrot into a bowl and stir in the sweetcorn, eggs, pepper and thyme leaves. Add the flour and mix well.
Carefully stir in the tuna, being careful not to break up the chunks too much. Set aside for 10 minutes.
Heat the oil in a large non-stick frying pan over medium-high heat. Add heaped spoonfuls of the mixture and leave to fry gently for 4 minutes until golden and crispy. Carefully turn the fritters over and cook for another 4 minutes until golden then remove onto a warm plate. Repeat with the rest of the mixture.
Serve with salsa and a mixed leaf salad.
- 11/2 John West Fridge Pot Tuna in Sunflower Oil
- 1 medium courgette
- 1 medium carrot
- 3 tbs sweetcorn
- 2 medium free-range eggs, beaten
- pinch black pepper
- sprigs fresh thyme
- 3 tbs plain flour
- 1 tsp oil