Tuna and Potato Fritters

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Description:
Tuna and Potato Fritters are a delicious, easy-to-make dish that combines the richness of canned tuna with the comfort of potatoes. Perfect for a quick snack, appetizer, or light meal, these fritters are crispy on the outside and soft on the inside. They’re packed with flavor and a great way to use up pantry staples!

Origin:
These fritters are a versatile, budget-friendly dish that combines ingredients commonly found in many kitchens worldwide. While not traditionally linked to a specific country, they draw inspiration from fish cakes or croquettes found in various global cuisines, such as in the Mediterranean or British cooking. They’ve become popular due to their simplicity and satisfying nature.

Ingredients Quantity:

  • 1 large potato, peeled and diced
  • 1 (5 oz / 140g) can of tuna, drained and flaked
  • 1/4 cup (30g) finely chopped onion
  • 1/4 cup (30g) finely chopped parsley or cilantro
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 cup (30g) all-purpose flour (more if needed)
  • 1 large egg, beaten
  • 2 tablespoons vegetable oil (for frying)

Ingredients Optional:

  • 1/4 cup (30g) grated cheese (cheddar or parmesan)
  • 1 tablespoon lemon zest (for a fresh, citrusy flavor)
  • 1/4 teaspoon chili flakes (for heat)
  • 1 tablespoon Dijon mustard (for extra tang)

Instruction:

  1. Boil the diced potato in salted water for about 10–12 minutes, or until tender. Drain and mash the potato in a large bowl.
  2. Add the drained tuna, chopped onion, parsley, garlic powder, paprika, salt, and pepper to the mashed potato. Mix well.
  3. Stir in the flour and beaten egg until the mixture comes together. If the mixture is too wet, add more flour a tablespoon at a time until it holds together.
  4. Shape the mixture into small patties (about 2 inches in diameter).
  5. Heat the oil in a frying pan over medium heat. Once hot, add the patties to the pan and fry for about 3–4 minutes per side, or until golden brown and crispy.
  6. Transfer the fritters to a plate lined with paper towels to drain excess oil.
  7. Serve warm with a squeeze of lemon, dipping sauce, or a side salad.

Tips for Success:

  • Ensure the potato is well-drained and mashed smoothly so the fritters hold together.
  • If the fritter mixture is too loose, add a bit more flour to help bind it.
  • For a crispier texture, you can refrigerate the fritters for about 30 minutes before frying.
  • Experiment with different herbs (like dill or basil) for varied flavors.
  • Use a non-stick pan for easier frying and less oil.

Recommendation:
Serving Ideas:

  • Serve with a simple salad, coleslaw, or steamed vegetables for a balanced meal.
  • Pair with a dipping sauce such as tartar sauce, aioli, or even ketchup.
  • For a complete meal, serve with rice or roasted potatoes on the side.

Make-Ahead Tip:

  • These fritters can be made in advance and stored in the fridge for up to 2 days. Reheat in the oven or on the stovetop to restore their crispiness.

Nutrition (per fritter, based on 6 fritters):

  • Calories: ~150 kcal
  • Carbohydrates: 14g
  • Protein: 10g
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 50mg
  • Sodium: 300mg
  • Fiber: 2g
  • Sugar: 1g

Would you like to try a gluten-free version, or maybe even turn them into a more veggie-focused fritter with the addition of zucchini or sweet potato?

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