Sweetcorn fritters with tuna salad
SERVES 4 (MAKES 8 FRITTERS)
The tuna and sweetcorn combo works deliciously and keeps the cost down.
YOU WILL NEED
50g self-raising flour
1tsp chilli flakes (optional)
1 egg
4tbsp milk
198g tin sweetcorn, drained 4 spring onions, finely chopped Oil for frying For the tuna salad:
160g tin tuna in brine, drained 2 spring onions, sliced 2 tomatoes, chopped Handful rocket 2tbsp extra-virgin olive oil 1 lemon, cut into wedges
HOW TO DO IT
1 To make the fritters, put the flour and chilli flakes, if using, in a mixing bowl. Season with salt and pepper to your taste, then make a well in the centre and add the egg and milk. Gradually whisk everything together to make a smooth batter. Stir in the sweetcorn and spring onions, then set aside to rest.
2 Meanwhile, prepare the salad.
In a separate mixing bowl, toss together the tuna, flaking it into chunks as you go, with the onions, tomatoes and rocket, along with the olive oil, salt and pepper and a squeeze of lemon.
3 Heat a splash of oil in a non-stick frying pan and fry heaped tablespoons of the batter, working in batches, for 2-3 mins each side or until golden. Add more oil if needs be.
4 Serve the fritters with the salad and remaining lemon wedges. Enjoy straight away.
TIP IF YOU DON’T HAVE LEMON, SWAP FOR 2-3TSP VINEGAR – ANY WILL DO. IF USING TUNA IN OLIVE OIL, USE THE OIL FOR THE SALAD.