Tuna and Veg Fritters

Print Recipe
Total Time 25 minutes
Course Lunch
Servings 4

Ingredients

  • 1 potato
  • 1 zucchini
  • 1 carrot
  • ½ cup cooked peas
  • 185 g Tin of tuna in spring water in springwater
  • 2 Egg
  • ¼ cup rice flour
  • ½ cup tasty cheese reduced fat
  • 1 Drizzle extra virgin olive oil

Instructions
 

  • Whisk the eggs in a large bowl
  • Grate the potato, carrot, zucchini and cheese and add this to the bowl
  • Add the tuna (drained), frozen peas and rice flour to the bowl and stir to combine
  • Heat the olive oil in a frypan over medium heat
  • Spoon the mixture into the pan to make fritters the size of a small drinks coaster (best cooked in batches)
  • Cook for 3 to 4 minutes on each side, the fritters should be golden and feel firm in the centre

Nutrition

Calories: 272kcalCarbohydrates: 17gProtein: 22gFat: 12gSodium: 346mgFiber: 3gCalcium: 162mg
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