TUNA AND VEGIE FRITTERS
SERVES 4 PREP 10 MINUTES COOK 15 MINUTES
2 large coliban potatoes, peeled, grated 1 large zucchini, grated 1 large carrot, grated 185g can tuna in springwater, drained, flaked ¼ cup plain flour ¹⁄ cup grated parmesan ³ 5 eggs Vegetable oil, for shallow-frying 2 teaspoons extra virgin olive oil 100g baby spinach 1 lemon, cut into wedges, to serve
1 Place potato, zucchini, carrot, tuna, flour and ¼ cup parmesan in a large bowl. Lightly beat 1 egg. Add to mixture. Season with salt and pepper. Stir to combine. 2 Add enough vegetable oil to a large, deep non-stick frying pan to cover base. Heat over medium heat. Add ¼ cup tuna mixture to pan. Flatten with a spatula. Repeat to make 3 more fritters. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with remaining mixture to make 8 fritters in total. 3 Carefully wipe pan clean. Heat olive oil in pan. Crack remaining eggs into the pan. Cook for 3 minutes or until cooked to your liking. Place fritters on serving plates. Top with fried eggs and sprinkle with remaining parmesan. Serve with spinach and lemon wedges. NUTRITION: (per serve) 1511kj; 19.5g fat; 4.9g sat fat; 22.9g protein; 20.9g carbs; 5.1g fibre; 241mg chol; 361mg sodium.