Try these. Trust me. Try these! The unique flavors are amazing together! Thanks to Slimming World online for the recipe.
Ingredients:
1 3/4 cup fresh corn kernels
7 oz. canned tuna in spring water, drained
3 medium potatoes, unpeeled and whole
4 Tablespoons fresh chives, finely chopped
4 Tablespoons fresh cilantro, finely chopped
4 Tablespoons fresh parsley, finely chopped
1 egg, lightly beaten
Kosher salt and freshly ground black pepper, to taste
For the salsa:
4 plum tomatoes, finely chopped
1/2 cucumber, finely diced
1/2 red onion, peeled and finely diced
3 Tablespoons fresh mint, chopped
Juice of 1 fresh lemon
Directions:
- Preheat oven to 350 degrees F.
- Place corn and tuna in a large mixing bowl. Set aside.
- Place potatoes in a pot of lightly salted water.
- Bring to a boil and cook for about 15 minutes, making sure they are not fully cooked.
- Drain, allow to cool slightly then peel using a sharp knife.
- Coarsely grate the cooled potatoes into the corn and tuna mixture.
- Add chopped herbs and egg and season well with salt and pepper.
- Combine ingredients together using clean hands, then divide into 12 portions.
- Shape each portion into a patty and place on a nonstick baking sheet sprayed with cooking spray.
- Spray each patty with cooking spray on top and bake 15–20 minutes or until lightly golden.
- While fritters are cooking make salsa by combining all salsa ingredients together in a bowl. Season well with salt and pepper and chill until required.
- Serve fritters with salsa (and a dollop of plain Greek yogurt!).
