Tuna & Corn Fritters
Pan-fried fritters of tinned tuna, corn and grated zucchini folded through a simple self-raising batter. Serve with sweet chilli sauce and salad.
Directions
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.