Tuna and Vegetable Fritters
A simple yet nourishing dish, that can be whipped up easily, with minimal fuss, dishes and effort. It is also a great way to use up the bits and pieces left in your vegetable draw.
Servings Prep Time
4-6People 20
Cook Time
Servings Prep Time
4-6People 20
Cook Time
  • 1 Large potato, for mashingI use dutch cream, mostly
  • 1 small weet potato
  • 1cup Cauliflower, chopped
  • 1/2 Zuchinni, grated
  • 1/2cup fresh or frozen peas
  • 1/2 leek, sliced
  • 1/2cup Chopped parsley
  • 1 egg, preferably free range & organic
  • 185gtin tuna, in springwater
  • 1cup quinoa flakesYou can use ricecrumbs or breadcrumbs if you prefer
  • wedges of lemon to serve
  1. Place a saucepan of water on heat and bring to the boil. Add in your potato and sweet potato, with a little salt to season.
  2. While the potatoes are cooking, chop up your remaining vegetables. Set aside your cauliflower. Then in a large bowl, add your Zucchini, Leek, parsley and tuna.
  3. Once your potatoes are boiling, add in your cauliflower. Cook till your potatoes and Cauliflower tender, then drain and mash.
  4. Add your mash to the tuna/vegetable mix. On a plate, place your quinoa flakes/crumbs ready to crumb.
  5. Whisk your egg, then add it to your tuna/veg mix. Stir and mix well. Season with a little salt and pepper. Taking a large tablespoon of mixture, form a patty/fritter shape, then coat in the quinoa flakes/ crumbs.
  6. In a moderately heated pan, add a little oil and pan fry your fritters, till lightly browned. You will need to do this in batches. I usually have the oven on a low temperature, to keep the cooked fritters on a tray warm, while cooking them all.
  7. Once all patties are cooked, serve with wedges of lemon. You could even have a side of green salad if you like. Very simple, Reasonably Quick, Delish and Nutrish!