Tuna fritters with tzatziki

Prep and cook time

30 MINS

Serves 4 Ingredients For the fritters

2 medium potatoes, peeled 1 courgette 2 x 160g tins of tuna in water, drained 300g canned sweetcorn, drained parsley leaves, nely chopped 100g our 2 eggs 1 tbsp chilli akes Tabasco sauce salt and pepper 2 lemons sun ower oil

For the tzatziki

4 1 cucumber, peeled 4 250g full-fat Greek yoghurt 4 zest and juice of 2 lemons 4 1 large garlic clove, crushed 4 salt and pepper

Method

1 To make the fritters: grate the potato and courgette and combine in a bowl. Add the tuna, corn and parsley and mix thoroughly, then add the our and eggs. Season with the chilli akes, Tabasco, salt and pepper.

2 To make the tzatziki: cut the cucumber in half lengthwise and deseed. Grate the esh and put it in a sieve. Using the rounded side of a spoon, press out as much liquid as possible and then combine the cucumber

esh in a bowl with the yogurt, lemon zest and juice, and garlic. Season with salt and pepper.

3 Heat a generous splash of sun ower 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 the fritters for 3-4 minutes until each one is golden brown, then ip them and cook for another 3-4 minutes, until each one is crispy and done. Lift them out and drain on kitchen paper. Repeat this step until the mixture has been used up.

4 Serve the fritters with the two lemons cut into wedges and the tzatziki in a separate bowl.

Recipe and photography from The Tinned Fish Cookbook by Bart van Olphen (£14.99, The Experiment)