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Tuna and Corn Fritters with Fresh Cucumber Mint Salsa

September 20, 2013

Try these. Trust me. Try these! The unique flavors are amazing together! Thanks to Slimming World online for the recipe.

1 3/4 cup fresh corn kernels
7 oz. canned tuna in spring water, drained
3 medium potatoes, unpeeled and whole
4 Tablespoons fresh chives, finely chopped
4 Tablespoons fresh cilantro, finely chopped
4 Tablespoons fresh parsley, finely chopped
1 egg, lightly beaten
Kosher salt and freshly ground black pepper, to taste
For the salsa:
4 plum tomatoes, finely chopped
1/2 cucumber, finely diced
1/2 red onion, peeled and finely diced
3 Tablespoons fresh mint, chopped
Juice of 1 fresh lemon


  • Preheat oven to 350 degrees F.
  • Place corn and tuna in a large mixing bowl. Set aside.
  • Place potatoes in a pot of lightly salted water.
  • Bring to a boil and cook for about 15 minutes, making sure they are not fully cooked.
  • Drain, allow to cool slightly then peel using a sharp knife.
  • Coarsely grate the cooled potatoes into the corn and tuna mixture.
  • Add chopped herbs and egg and season well with salt and pepper.
  • Combine ingredients together using clean hands, then divide into 12 portions.
  • Shape each portion into a patty and place on a nonstick baking sheet sprayed with cooking spray.
  • Spray each patty with cooking spray on top and bake 15–20 minutes or until lightly golden.
  • While fritters are cooking make salsa by combining all salsa ingredients together in a bowl. Season well with salt and pepper and chill until required.
  • Serve fritters with salsa (and a dollop of plain Greek yogurt!).
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