Tuna and Zucchini Fritters

fingernail busciuts

Tuna and Zucchini Fritters

These are an absolute winner. I make a batch and keep them in the fridge. I eat them for lunch, breakfast (with poached eggs) or just a snack. If you don’t like fish just leave the tuna out. They are inspired by a mixture of Lee Supercharged and the Healthy Chef’s version.

WHAT YOU NEED: (organic where possible)

  • 2 zucchinis (you can also use carrots and turnips as well)
  • 1 cup  green peas
  • 1 bunch parsley chopped
  • 1 bunch mint chopped
  • 4 shallots finely sliced
  • pinch sea salt and black pepper
  • zest from 1 lemon
  • ½ cup almond meal
  • 3 eggs
  • 1 large tin good quality sustainable tuna in springwater (well drained and broken up)*
  • coconut oil (to cook with)

*You can also substitute tuna for canned chicken

HOW TO MAKE THEM:

  • Using a mandelin thinly grate the zucchinis and pat dry with a paper towel to remove excess water
  • Place zucchini, peas, parsley, mint, shallots, salt and pepper, lemon zest and almond meal in a large mixing bowl
  • Beat the three eggs in a small bowl and add to large mixing bowl of ingredients – combine with your hands until ingredients are well mixed
  • Heat coconut oil in large fry pan on medium heat
  • Make small patties with hands and place in fry pan – cook 5 minutes on each time (until golden)
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