Tuna Fritters with Tzatziki
Serve these tuna fritters as a snack during drinks, or take them cold to work for lunch. Healthy, nutritious, and perfect anytime!
Grate the potato and zucchini using a coarse grater and mix them in a bowl. Add the tuna, corn, and parsley, and mix well. Then, add the flour and egg. Season the mixture with some Tabasco, chili flakes, salt, and pepper. Set aside.
For the tzatziki, cut the cucumber in half lengthwise, remove the seeds, and grate the flesh coarsely. Place it in a sieve and press out as much moisture as possible using the back of a spoon. Then, mix the grated cucumber with the yogurt, lemon zest and juice, and garlic. Season with salt and pepper, and set aside.
Heat a generous amount of sunflower oil in a heavy-bottomed frying pan. Once the oil is hot enough, scoop two portions of the fritter mixture into the pan. Let them cook for 3-4 minutes until golden brown, then flip them over and cook for another 3-4 minutes until crispy and cooked through. Remove the fritters and place them on paper towels. Repeat until all the mixture is used up.
Serve the fritters with the lemon wedges. Offer the tzatziki on the side.