Edamame, tuna and ginger fritters

Name: Edamame, tuna and ginger fritters recipe
Yield: 4
Ingredients: 2 cups (240g) podded frozen edamame, roughly chopped; 185g can tuna in olive oil, drained; 1/2 cup coriander leaves, finely chopped; 2 tsp pickled ginger, finely chopped, plus extra to serve; 1 small white onion, thinly sliced; 2 eggs, lightly beaten; 1/4 cup (35g) plain flour, sifted; 1/3 cup (80ml) extra virgin olive oil; 2 Lebanese cucumbers, sliced lengthways; Toasted sesame seeds, wasabi, Kewpie mayonnaise & soy sauce, to serve

Rate now

Jump to recipe

by Helena Moursellas

Oct 05, 2021

Brighten up your morning with these easy tuna fritters.

2 cups (240g) podded frozen edamame, roughly chopped
185g can tuna in olive oil, drained
1/2 cup coriander leaves, finely chopped
2 tsp pickled ginger, finely chopped, plus extra to serve
1 small white onion, thinly sliced
2 eggs, lightly beaten
1/4 cup (35g) plain flour, sifted
1/3 cup (80ml) extra virgin olive oil
2 Lebanese cucumbers, sliced lengthways
Toasted sesame seeds, wasabi, Kewpie mayonnaise & soy sauce, to serve

Method

1.

Place edamame, tuna, coriander, pickled ginger, onion, egg, flour and 1 tsp salt flakes in a bowl and stir to combine.
2.

Heat half the oil in a large non-stick frypan over medium-high heat. In batches of 2, add 1 cup batter per fritter to the pan and flatten slightly into rounds. Cook for 4-5 minutes each side until golden and crisp. Drain on paper towel. Repeat with remaining oil and batter.
3.

Season fritters with salt flakes. Serve with cucumber, a sprinkling of toasted sesame seeds, wasabi, mayo, soy sauce and extra pickled ginger.