¼ self-raising flour
1 tsp baking powder
1 tsp cayenne chilli powder
½ cup bread crumbs
1 garlic clove, roughly chopped
1 x (400g) can white beans, drained
½ red onion, roughly chopped
2 x (185g) cans tuna in oil
½ bunch coriander, roughly chopped
1 red chilli, roughly chopped
1 green chilli, roughly chopped
Salt & pepper
Neutral oil, for frying
1 punnet baby capsicums, diced
1 punnet cherry tomatoes, diced
1 packet baby cucumbers, diced
1 bunch coriander, finely chopped
1 bunch Thai basil
Sriracha, to taste
2 tbsp extra virgin olive oil
Salt & pepper
Place onion, garlic, chillies, white beans, eggs, flour, chilli powder, coriander, bread crumbs, salt, pepper and one of the cans of tuna with the oil in a food processor and blend until combined and smooth. If the batter is too runny add a little more flour and process until combined.
Remove the liquid from the remaining can of tuna, this will ensure your mixture won’t become too runny, and stir through chunks of tuna through the fritter mixture.
Heat your frying oil to 160C and fry spoonfuls of the fritter batter for a few minutes or until golden brown. Carefully remove from the oil using a slotted spoon and place on a plate lined with a paper towel. Season with a pinch of salt.
To prepare the salsa, dice the baby capsicums, baby cucumbers and tomatoes. Finely chop the coriander and Thai basil. Combine in a bowl and add lime juice, sriracha, olive oil, salt and pepper.
Pile the fritters on a large serving platter, sprinkle the salsa over the fritters to serve.