Tuna fritters with tzatziki

Introducing a delicious new light brunch or lunch option…

SERVES 2

PREP 20 MINS

COOK 10 MINS

1 medium potato, peeled ½ courgette

160g tin of tuna in water, drained

150g canned corn, drained ½ bunch of parsley, leaves only, finely chopped

50g plain flour

1 egg

2tsp crushed chilli flakes Tabasco sauce

1 lemon, cut into wedges FOR THE TZATZIKI ½ cucumber, peeled 125g full-fat Greek yogurt Zest and juice of 1 lemon 1 small garlic clove, minced

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, tabasco and

salt and pepper. Set aside.

2 To make the tzatziki: Cut 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 combine the flesh with the yogurt, lemon zest and juice and garlic. Season. Set aside.

3 Heat a 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 3-4 mins until golden brown, flip the fritters, and bake for another 3-4 mins, until crispy. Lift them out and drain on kitchen paper. Repeat with the rest of the batter.

Serve with lemon wedges, and tzatziki in a separate bowl. Per Serving: 464 cals,

11g fat (5g saturated),

56g carbohydrates