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How to make Tuna, corn and parsley fritters

Yield = 16
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 4 eggs
  • 1/3 cup milk
  • 2 tablespoons extra virgin olive oil
  • 185g can tuna in springwater, drained
  • 1 zucchini, grated
  • 310g can corn kernels, drained
  • 1 cup self-raising flour
  • 3/4 cup grated mozzarella
  • 1 green onion, thinly sliced
  • 1/4 cup roughly chopped fresh flat-leaf parsley, plus extra to serve

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Grease 16 holes of two 12-hole (1/3-cup-capacity) muffin pans.
  • Step 2 Whisk eggs, milk and oil in a jug.
  • Step 3 Combine tuna, zucchini, corn, flour, mozzarella, onion and parsley in a large bowl. Season with salt and pepper. Make a well. Add milk mixture. Stir until just combined. Divide mixture evenly among holes in prepared pans.
  • Step 4 Bake for 25 to 30 minutes or until fritters are golden and just firm to the touch. Stand in pans for 5 minutes. Carefully transfer to a baking paper-lined wire rack to cool. Serve warm or cold, sprinkled with extra parsley.