Tuna and sweetcorn fritters with salsa
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  • 1 x small can sweetcorn kernels, drained
  • 11 x small can tuna in spring water, drained
  • 13 medium potatoes, unpeeled and whole
  • 1 Salt and freshly ground black pepper
  • 14 tbsp each of finely chopped chives, coriander and parsley
  • 11 egg, lightly beaten
  • 1 Low calorie cooking spray
  • 14 plum tomatoes, finely chopped
  • 1½ cucumber, finely diced
  • 1½ red onion, peeled and finely diced
  • 13 tbsp chopped mint
  • 1 Juice of 1 lemonPreheat the oven to 180°C/160°C Fan/Gas 4. Boil the potatoes for 15 minutes drain and allow to cool and then roughly chop or grate them into a large mixing bowl.
  • Add the sweetcorn, tuna, herbs and eggs and season well. Combine the ingredients and divide into 12 portions and shape into a flat patty and place on a baking tray lined with parchment paper. Spray with low calorie cooking spray and place in the oven for 15-20 minutes until lightly golden. While the fritters are cooking make the salsa by combining all the ingredients together in a bowl, season well and chill until required. Serve the fritters with the salsa. Serve with a large green salad



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