Tuna Fritters with Tzatziki
Serve these tuna fritters as a snack during happy hour, or take them to work cold, for lunch. Healthy, nutritious, and always a good choice!
Grate the potato and zucchini coarsely and mix them in a bowl. Add the tuna, corn, and parsley, mix well, then add the flour and egg. Season the mixture with a dash of Tabasco, chilli flakes, salt, and pepper. Set aside.
For the tzatziki, cut the cucumber in half lengthwise, remove the seeds, grate coarsely and place in a sieve. Press out as much liquid as possible with the back of a spoon, then mix with the yoghurt, lemon zest and juice, and garlic. Season with salt and pepper and set aside.
Heat a generous splash of sunflower oil in a heavy-bottomed frying pan. Once the oil is hot enough, spoon two portions of the fritter mixture into the pan. Fry for 3-4 minutes until golden brown, then flip the fritters and fry for anouther 3-4 minutes until crispy and cooked through. Transfer the fritters to kithcen roll and repeat until all the mixture is used.
Serve the fritters with lemon wedges. Serve the tzatziki separately.
