I made these for my picky eaters, aged 8 and almost 2. They gobbled them up and asked for more. I can’t guarantee the same success, but they are also very satisfying for grown ups, too.
400g tin of tuna in brine
1 small zucchini, grated
1 small carrot, grated
1 cup self raising flour
1/2 cup yoghurt
1/2 cup milk
1 teaspoon mild german mustard
Salt to taste (don’t be afraid of salt)
Sunflower oil for cooking
1. Mix together the tuna, zucchini, and carrot in a large bowl.
2. Mix the wet ingredients together in a bowl.
3. Sift the flour in. If you don’t have the time to sift, sprinkle it in a bit at a time, mixing in between each sprinkle.
4. Heat about 1-2cm of oil in a medium heat in a wide fry pan.
5. Mix the wet ingredients into the tuna flour mix. Mix well.
6. Test the oil with a tiny amount of tuna batter. It should sizzle around the edges.
7. Fry fritter-sized portions of batter (about a large tablespoon’s worth) until the bottom is browned. It will be tempting to fiddle with it to make sure it’s cooking. Don’t do that. After a few minutes, you’ll see brown edges.
8. Flip over and fry on the other side.
9. Repeat until the batter is used up.
10. Serve with any veggies your picky eaters will consume. Mine will eat it with mashed potato (occasionally with cauliflower added in).