Tuna & Corn Fritters

2 cups (240g) frozen Corn Kernels

2 extra-large Eggs

⅔ cup (100g) White Self Raising Flour

¼ cup (60ml) Full Cream Milk

1 zucchini, trimmed, coarsely grated

425g can Tuna Chunks in Springwater, drained, coarsely flaked

⅓ cup (80ml) Coles Sweet Chilli Sauce

Cook the corn in a saucepan of boiling water until heated through. Refresh under cold water. Drain well.

Whisk the eggs in a large bowl. Add flour and milk and stir until a smooth batter forms. Stir in corn and zucchini. Season. Gently fold through the tuna.

Heat a large non-stick frying pan over medium heat. Pour four ¼-cup (60ml) portions of mixture around the pan, allowing room for spreading. Cook for 2-3 mins or until golden underneath. Turn and cook for 2 mins or until cooked. Transfer to a plate. Repeat, in batches, with remaining tuna mixture.

Divide fritters among serving plates. Serve with sweet chilli sauce and salad.