A total experiment that I’ve been thinking about for and while and was so yummy the partner kept picking the fritta bits off the plate before I was able to serve lunch. Moist from the tuna, sweet from the corn and pops of crunch from the quinoa, quick and tasty, not to mention healthy.
- 1/2 cup quinoa
- 425g Tuna in Brine, drained very well,
- 72g Corn Kernels, also drained really well
- 1/4 cup creamed corn
- 4 Spring Onions, finely sliced
- 2 tbs lemon juice
- 1 egg
- Salt and Pepper to taste
- 1/2 cup GF flour
- Little canola or vegetable oil for frying fritters
- 2 tbs Aioli
- Green Toss Salad to serve with (use a lemon vinaigrette to dress)
Cook Quinoa to packet instructions. Then place in the fridge to cool and dry out for 20 min as you would when making fried rice.
Combine everything except the Oil, Aioli and Salad in a bowl.
Get your hands dirty and make little patties – for this recipe the mix hold better if you make them smaller and flatter (think more hamburger patty rather than rissole).
Pop patties into fridge for at least one hour minimum to help them set.
Nows the time to prep your salad.
Heat oil in pan to shallow fry the Fritters. Gently add to pan, they’re a little temperamental so be gentle. Press down with your flipper. Cook until lightly browned and turn over. Be kind to them in the cook process and they’ll reward your tummy.
Remove from pan and drain on paper towel.
Plate up with your favourite green salad combination dressed in a light lemon vinaigrette and drizzle the frittas with a little Aioli.
BTW the green bits on top in the photo are Chives. These aren’t necessary to flavour or experience I just wanted to use them up before I had to toss them.