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How to make Tuna breakfast fritters with speedy hollandaise

Yield = 4
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 200g orange sweet potato, peeled, coarsely grated
  • 150g broccoli, finely chopped
  • 1/4 cup frozen peas
  • 1 green onion, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup plain flour
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 185g can Sirena Tuna in Oil Italian Style, drained, flaked
  • 1/4 cup extra virgin olive oil
  • Baby rocket, to serve
  • Lemon wedges, to serve

Speedy Hollandaise

  • 1/2 cup plain Greek-style yoghurt
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 2 teaspoons cornflour
  • 60g butter, chopped

Method

  • Step 1 Combine sweet potato, broccoli, peas, onion and parsley in a large bowl. Add flour, milk and egg. Mix well to combine. Season with salt and pepper. Fold through tuna.
  • Step 2 Heat oil in a large frying pan over medium-high heat. Drop 2 level tablespoons tuna mixture into pan, shaping to form a round. Repeat 3 more times to make 4 fritters. Cook for 3 to 4 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel to drain. Repeat with remaining batter to make 12 fritters.
  • Step 3 Meanwhile, make Speedy Hollandaise: whisk yoghurt, egg yolks, lemon juice and cornflour together in a small saucepan. Cook over medium heat for 4 to 5 minutes or until mixture is hot and thickens. Remove from heat. Add butter. Whisk until melted and smooth. Season with salt and pepper.
  • Step 4 Serve fritters with baby rocket, hollandaise and lemon wedges.