Edamame, tuna and ginger fritters
Brighten up your morning with these easy tuna fritters.
Ingredients
- 2 cups (240g) podded frozen edamame, roughly chopped
- 185g can tuna in olive oil, drained
- 1/2 cup coriander leaves, finely chopped
- 2 tsp pickled ginger, finely chopped, plus extra to serve
- 1 small white onion, thinly sliced
- 2 eggs, lightly beaten
- 1/4 cup (35g) plain flour, sifted
- 1/3 cup (80ml) extra virgin olive oil
- 2 Lebanese cucumbers, sliced lengthways
- Toasted sesame seeds, wasabi, Kewpie mayonnaise & soy sauce, to serve
Method
1.Place edamame, tuna, coriander, pickled ginger, onion, egg, flour and 1 tsp salt flakes in a bowl and stir to combine.
2.Heat half the oil in a large non-stick frypan over medium-high heat. In batches of 2, add 1 cup batter per fritter to the pan and flatten slightly into rounds. Cook for 4-5 minutes each side until golden and crisp. Drain on paper towel. Repeat with remaining oil and batter.
3.Season fritters with salt flakes. Serve with cucumber, a sprinkling of toasted sesame seeds, wasabi, mayo, soy sauce and extra pickled ginger.