Tuna and vegie fritters

Turn a tin of tuna into these crunchy budget-friendly fritters that the whole family will love. Bulk up the meal with a fried egg.

Recipe «Tuna and vegie fritters» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 large coliban potatoes, peeled, grated, 1 large zucchini, grated, 1 large carrot, grated, 185g can tuna in springwater, drained, flaked, 1/4 cup plain flour , 1/3 cup parmesan, grated, 5 eggs, Vegetable oil, for shallow-frying , 2 tsp extra virgin olive oil, 100g baby spinach, Lemon wedges, to serve.

Ingredients:

• 2 large coliban potatoes, peeled, grated 
• 1 large zucchini, grated 
• 1 large carrot, grated 
• 185g can tuna in springwater, drained, flaked 
• 1/4 cup plain flour 
• 1/3 cup parmesan, grated 
• 5 eggs 
• Vegetable oil, for shallow-frying 
• 2 tsp extra virgin olive oil 
• 100g baby spinach 
• Lemon wedges, to serve 

Instructions

1. Place potato, zucchini, carrot, tuna, flour and 1/4 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 1/4 cup 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 for sunny-side up 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.