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Leek, Sweetcorn and Tuna Fritters

By Dominic Franks

Leek, Sweetcorn and Tuna Fritters
Looking for a fresh, budget-friendly meal that comes together in minutes? These irresistible Leek, Sweetcorn, and Tuna Fritters are the ultimate solution for a fast, easy dinner.

Leek, Sweetcorn and Tuna Fritters Recipe

I’m regularly asked about living with a vegetarian… how I cope with having to prepare two meals each day, and I often want to give my smart-aleck answer of “like every good housewife, I get up at 3am”. Usually, I end up telling the truth, which is that I mostly eat vegetarian food myself. On occasion, I prepare what I call a “split dish”, where I’ll make the base of something that can either have a vegetarian or meat/fish protein added to it at the end. These fritters are a delicious example of this. The key ingredients are mixed in a bowl, then I separate half of it out and mix my half with a tin of tuna, and his half with a can of chickpeas. Sorted.

Makes 6-8

Ingredients

  • 30g (1oz) salted butter, plus extra for frying the fritters
  • 1 tbsp olive oil, plus extra for frying the fritters
  • 1 leek, chopped
  • 4–5 Brussels sprouts, shredded
  • Large handful of chopped herbs (leaves and stalks), such as dill and coriander
  • 6 tbsp semolina flour (or plain flour)
  • 2 heaped tbsp cottage cheese
  • 2 large eggs
  • 3 tbsp sweetcorn (frozen or canned), defrosted or drained as needed
  • 200g (7oz) can tuna in olive oil, drained
  • 400g (14oz) can chickpeas, drained
  • Salt and freshly ground black pepper
  • To serve - Salad leaves and lemon and lime wedges

Method

  1. Heat the butter and oil in a large sauté pan on a medium heat. Add the leek and sprouts and sauté, stirring occasionally, for 8 minutes, until tender. Set aside to cool slightly.
  2. Tip the sautéed vegetables into a large bowl, add the herbs and season with plenty of salt and pepper. Stir in 2 heaped tablespoons of the flour, the cottage cheese, eggs, and the sweetcorn until combined.
  3. Spoon half of the mixture into a second bowl. To one bowl, add the tuna and to the other, add two-thirds of the chickpeas (the remaining third can go into the bowl with the tuna, if you like).
  4. Mash the chickpeas with the back of a fork and combine with the rest of the ingredients in the bowl – you may need to add another tablespoon of flour to each bowl to allow everything to come together.
  5. Take one of the bowls and form the mixture into 3–4 patties with your hands. Repeat with the mixture in the second bowl. Heat extra butter and oil in a large sauté or frying pan over a medium heat. Add the fritters and cook in two batches for 4 minutes on each side until set and golden. Place the cooked fritters in a warm oven until you’re ready to serve. (Any leftovers will keep in the fridge for 3 days, or leave to cool and freeze for up to 3 months)
  6. Serve the fritters on a bed of salad leaves with lemon and lime wedges for squeezing over.

Recipe extract from One Pan Feasts by Dominic Franks, RRP $49.99.

 

Discover other recipes from One Pan Feasts by Dominic Franks

For the ultimate in comfort food, try this Upside Down Mac’n’cheese Pie, click here for the recipe

Elevate your classic comfort food with this luxurious Prosecco Fish Pie, click here for the Prosecco Fish Pie recipe

 

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