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Tuna, Courgette and Sweetcorn Fritters

Name: Tuna, Courgette and Sweetcorn Fritters
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 110g x John West Fridge Pot Tuna in Sunflower Oil; 1 x medium courgette; 1 x medium carrot; 3 tbs sweetcorn; 2 x medium free-range eggs, beaten; pinch black pepper; sprigs fresh thyme; 3 tbs plain flour; 1 tsp oil

mins

30

approx

3

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Nutrition

INGREDIENTS

110g x John West Fridge Pot Tuna in Sunflower Oil

1 x medium courgette

1 x medium carrot

3 tbs sweetcorn

2 x medium free-range eggs, beaten

pinch black pepper

sprigs fresh thyme

3 tbs plain flour

1 tsp oil

Featuring

No Drain Fridge Pot Tuna Steak In Sunflower Oil

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Step 1

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.

Step 2

Heat the oil in a large non-stick frying pan over medium-high heat. Add heaped spoonfuls of the tuna 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.

Step 3

Serve the tuna fritters with salsa and a mixed leaf salad.

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