Hands-on time: 15 minutes
Hands-off time: 40 minutes
2 tins (170g each or 120g each) Lucky Star Shredded Tuna in Water, Salt Added or Lucky Star Sardines, Vegetable Oil Added
3 cups baby marrow, grated, salted and squeezed
¾ cup (84g) self-raising flour
1 large egg
1 tbsp minced garlic
½ tsp each salt & pepper, to season
1 cup grated firm cheese, of choice
Serving suggestion: Parsley, chopped (finely chopped)
1. Open the tins of Lucky Star Shredded Tuna in Water, Salt Added or Lucky Star Sardines, Vegetable Oil Added and carefully drain the brine or oil. *Chef’s Tip: Choose your favourite Lucky Star protein!
2. In a large bowl, add the tuna or sardines, grated baby marrow, flour, egg, garlic and salt and pepper. Stir until well combined and a loose batter has formed.
*Chef’s Tip: Ensure the liquid has been squeezed from the grated baby marrows to ensure there is not too much liquid in the fritter batter.
3. Generously grease a large pan and bring it to medium-high heat. Add 4 tablespoons of cheese, spaced out, to the pan. Add 4 dollops of batter, about a ¼ cup each, over each of the cheese dollops and gently spread the batter to form circles. Allow the fritter to cook for 2-3 minutes and flip to cook for 5 minutes on the other side until golden brown and cooked through. Repeat this step until the batter has finished.
4. Transfer each batch of fritters to a plate lined with paper towel.
5. Place the fritters on a platter, cheese-side up, and garnish with freshly chopped parsley. Serve with lemon wedges and your favourite dipping sauce and ENJOY!