Tuna Vegetable Fritters Recipes

Steps:

• In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.
• Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.

Steps:

• Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
• Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.

Steps:

• Mix the milk and eggs together in a jug with ½ tsp salt and ¼ tsp ground black pepper. Sift the flour into a bowl, make a well in the centre and pour in the egg mixture in a thin, steady stream, whisking well until combined. Stir in the sweetcorn, spring onions, lemon zest and tuna.
• Heat a drop of oil in a non-stick or cast iron frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook until crisp and golden, about 2-3 mins, flip and repeat on the other side (you'll need to do this in batches). Keep warm in a low oven and repeat with the remaining batter.
• Serve the hot fritters with the lemon wedges for squeezing over, the soured cream and hot sauce, if using.

Steps:

• 1) Prepare your Instant Rice as directed on it's package.
• 2) When the rice is done mix all ingredients in a Large bowl. Drain the tuna and corn first of course :-).
• 3) Heat your frying pan or Griddle up to Medium temperature. Grease pan with butter or spray. Your choice but butter is tastier.
• 4) Use a 1/4 cup measure to size them. This makes each fritter 11.25 Carbs. Place each cup full on to the pan and pat into shape with your spatula.
• 5) Cook till lightly golden and crisp, (about 3-4 min) then flip and cook for another 3 to 4 minutes.
• 6) Serve with butter and salt on top.