121kcal
2g
2g
1g
1g
10g
15g
303mg
- 90g / 3oz self-rising Self-raising flour
- 2 Egg
- 75ml / 2.5fl oz Water
- 70ml / 2.5fl oz Milk
- 145g / 5.1oz drained Tuna
- 200g / 7oz drained Sweetcorn
- 1 finely sliced Spring onion
- 1 tsp Baking powder
1. Preheat the oven to 200°C (400°F).
2. Add 90g / 3oz self-rising flour, 2 eggs, 75ml / 2.5fl oz water, 70ml / 2.5fl oz milk, 145g / 5.1oz drained tuna, 200g / 7oz drained sweetcorn, 1 tsp baking powder, and 1 finely sliced spring onion to a bowl and stir until combined.
3. Pour the batter into a lined baking tray and spread out evenly to about 1cm (0.5in) in thickness.
4. Bake in the preheated oven for 15-20 minutes until puffed up and golden on top.
5. Cut into squares or finger strips for serving.
9% of RDI
11% of RDI
2% of RDI
3% of RDI
3% of RDI
11% of RDI
50% of RDI
These fritters can be kept in the fridge for 2 days or frozen for up to 2 months. Defrost and reheat before serving. You can substitute ground flaxseeds mixed with water for eggs and use nutritional yeast instead of Cheddar for a dairy-free option.
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