Spiced Tuna and Edamame Fritters
- 250g podded edamame, roughly chopped
- 185 tin of tuna in olive oil, drained
- Small handful of coriander leaves, chopped
- 2 tsp chopped pickled ginger
- 1 onion, sliced
- 2 eggs, beaten
- 35g flour
- 80ml olive oil
- 2 small cucumbers, sliced lengthways
- Soy sauce, wasabi, toasted sesame seeds to serve
- Place the tuna, edamame, coriander, ginger, onion, flour, egg and 1 tsp salt flakes in a bowl, and stir well to combine. Heat half the oil in a large frying pan and in 2 batches, add a large tbsp of batter to the pan, and flatten slightly into rounds. Cook for 5 mins on each side, until golden and crisp. Drain on kitchen paper, then repeat until all the batter has been cooked.
- Season the fritters with sea salt, and serve with sliced cucumber, wasabi, soy sauce, extra ginger and anything else you fancy.
10 mins
4 serving