Tuna fritters with tzatziki recipe
A light main course that makes clever use of tinned fish. These tuna fritters pair brilliantly with fresh tzatziki.
Ingredients
For the tuna fritters- 1 medium potato, peeled
- 0.5 courgette
- 1 x 160g/6oz tin of tuna (preferred pole and line-caught and MSC-certified) in water, drained
- 150 g canned corn, drained
- 0.5 bunch of parsley, leaves only, finely chopped
- 50 g plain flour
- 1 egg
- 2 tsp crushed chilli flakes
- 1 shake of Tabasco sauce
- 1 pinch each of salt and pepper, to taste
- 1 lemon, cut into wedges
- 1 glug of sunflower oil
- 0.5 cucumber, peeled
- 125 g full-fat Greek yogurt
- 1 lemon, zest and juice
- 1 small garlic clove, minced
- 1 pinch each of salt and pepper, to taste
Details
- Cuisine: British
- Recipe Type: Tuna
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- To make the fritters, coarsely grate the potato and courgette and combine in a bowl. Add the tuna, corn, and parsley and mix thoroughly before adding the flour and the egg.
- Season with the chilli flakes as well as tabasco, salt, and pepper. Set aside.
- To make the tzatziki, cut the cucumber in half lengthwise and deseed. Coarsely grate the flesh and put in a sieve.
- Using the rounded side of a spoon, press out as much liquid as possible and then combine the flesh in a bowl with the yogurt, lemon zest and juice, and garlic. Season with salt and pepper. Set aside.
- Heat a generous splash of sunflower oil in a thick-bottomed frying pan over medium-high heat. Once the oil is hot enough, spoon two portions of the fritter mixture into the pan.
- Cook for 3 to 4 minutes until golden brown, flip the fritters, and bake for another 3 to 4 minutes, until crispy and done. Lift them out and drain on kitchen paper. Repeat until the mixture has been used up.
- Serve the fritters alongside the lemon wedges, with the tzatziki in a separate bowl.
This recipe is from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate—Sustainably Canned, 100% Delicious by Bart van Olphen. The book is published on 26 May by The Experiment (£14.99, hardback). Photography by David Loftus.
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