I have been meaning to share this recipe for my Tuna fritters for months now as it’s one that I end up cooking most weeks. I first got the idea from one of the Joe Wickes Lean In 15 books but I have adapted it slightly. Josh and I quite often have them on their own or with a side salad for work day lunches. But they have also been a big hit with Bella too! She enjoys having a couple for dinner with some pasta and a side of veggies. Bella is actually a big fan of fish and probably prefers it to meat! If you cut them into fingers they would be a fantastic finger food for Baby Led Weaning too!
These Fritters are super quick and easy to whip up and perfect to make with little ones. I love getting Bella involved in the kitchen and she loves tipping the ingredients into the bowl and mixing it all up with her mini spatula. The fritters taste delicious when eaten hot or cold. They will also last in an airtight container in the fridge for a few days.
Ingredients (Makes 12)
- Two tins of tuna, drained
- One large tin of sweetcorn in water
- Two eggs
- 3tbsps of flour
- 40g grated cheddar cheese or crumbled feta (optional)
- Coconut oil to cook
- In a bowl mix together the tuna, sweetcorn (water too) and eggs. Add in the flour followed by the grated cheese. Season the mixture with some salt and pepper. If needed you can add a splash of water to loosen the mix if its too thick.
- Spoon little mounds of the mixture into a hot non stick frying pan with a little coconut oil. Fry on a medium to high heat for a few minutes each side before flipping. The fritters should be slightly browned on both sides.
- Serve the fritters with some sweet chilli or soy sauce for dipping. ENJOY.