This Tuna, Corn & Basil Fritter recipe is brought to you by Lara at Lala's Plate. It is so simple to make, plus it's budget-friendly and packs a serious protein punch, making it a perfect meal to enjoy after your Pilates workout.
Great for your lunchbox, or even a weeknight dinner, these fritters are gluten free and dairy free. Enjoy them hot or cold, but Lara suggests serving with your fave salad or in between a sandwich!
Enjoy and don't forget to follow Lala's Plate on Facebook & Instagram.
Tuna, Corn & Basil Fritters
Serves: 2 (makes 8 fritters)
Prep Time: 10 Minutes
Cooking Time: 5 Minutes
Ingredients
- 2 (95g) canned tuna in springwater (washed & drained)
- 250g corn kernels (washed & drained) - I use tinned corn
- 1 egg (beaten)
- 1 tbsp organic natural tomato paste
- Handful fresh basil (around 5-6 large leaves)
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 3 tbsp buckwheat flour
- 1/2 tbsp rice bran oil
Method
- In a small bowl combine tuna, corn, egg and tomato paste and mix well with a wooden spoon until combined.
- Add in basil, garlic, paprika and buckwheat flour and use your fingers to knead into a dough-like consistency.
- Split into 8 portions, and roll into equally sized balls.
- Heat rice bran oil over medium heat in a non-stick fry pan. Add in 3-4 of your tuna dough balls and press down with a spatula to flatten and form a fritter. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with remaining mixture and cover to keep warm.
- Serve with spinach, tomatoes, cucumber and cabbage (or salad of choice) and lemon wedges. Enjoy!
*notes Ensure you wash and drain tinned corn and tuna prior to creating this recipe
If you like this recipe, you might enjoy Emily's Mexican Salad.
