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Place cubed potatoes in a pot, cover with cold water and bring to a boil. Cook until fork-tender (about 15–20 minutes). Drain and mash until smooth. Let cool slightly.
Prepare the Filling:
In a large bowl, mix the mashed potatoes with tuna, onion, grated carrot, spring onions, and grated cheese. Add flour, salt, and pepper. Mix until fully combined into a dough-like texture.
Shape the Fritters:
With floured hands, take a portion of the mixture and shape into patties (around 2 inches wide). Lightly dust each side with extra flour.
Pan-Fry:
Heat a few tablespoons of olive oil in a nonstick skillet over medium heat. Fry the fritters in batches for 3–4 minutes per side until golden brown and crispy.
Serve:
Drain on paper towels and serve hot with dipping sauce or salad.
Serving and Storage Tips:
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