Making fritters is probably one of my favourite kitchen tasks. I know, I'm slightly crazy. But these tuna and veggie fritters are not just easy, they also contain a lot of veggies, are freezer friendly and they work well in the lunchbox.
Fritters are fun to eat and fun to make and great for little hands to hold to eat, so they are great for the lunchbox. But these ones in particular, with the veggies and protein are great for an easy dinner!
When it comes to making something like this, I love it, because I know that I'm getting all the good stuff in. Fritters don't just have to be veggie, there are loads of options on the blog for you.
This combination of veggies works well in these tuna and veggie fritters because the zucchini means you don't need to add any extra moisture. If when you are mixing them with your hands you feel like they aren't moist enough, leave them for 5 minutes and come back, the water will come out of the zucchini and the mixture will be much wetter.
Likewise, if they get too wet from the zucchini, add a bit of extra flour to make them stick well together. You should be able to form patties fairly easily with wet hands.
Freezing these tuna and veggie fritters is simple, but it's important that you do it properly or you will end up with a big pile of fritter smush. I freeze them on a baking tray and when they are solid I transfer them to a container. This means they won't need any baking paper between the layers and they are easy to remove.
Tuna and veggie fritters
- 1 zucchini grated
- 1 carrot grated
- 2 small sweet potatoes grated
- 1 cup frozen corn
- 190 grams tuna in springwater drained
- 2 eggs
- 1 cup plain flour
- oil for frying
- Combine all the ingredients in a large bowl and mix until well combined.
- Heat some oil in a frypan over medium heat.
- Grab tbsps of the mixture and form into patties.
- Squish them down a little as you pop them into the frying pan.
- Cook until golden: 4 minutes.
- Flip and cook until golden.
- Remove and drain on paper towel.