Tuna Fritters Recipe

Tuna fritters are simple to make, so if you're pressed for time, you can whip these up in 30 minutes or less. They are delish served either cold or hot and make great snacks for after school, parties, or picnics.

You can make a double batch, serve half for dinner, put the other half in the fridge for a quick anytime-snack the next day.


Ingredients:

• 12oz can chunk light tuna, drained (You can also use a can of Salmon )
• 1 small sweet onion, chopped
• 1 tablespoon finely chopped fresh parsley (You can also use dried)
• 2 eggs, beaten
• 2/3 cup all-purpose flour 
• 1 cup Panko (japanese bread crumbs)
• 1 medium carrot, peeled and grated
• 2-3 potatoes (about 2 cups), peeled and grated
• 1/2 tsp dried dill 
• 1/4 tsp garlic powder
• 1/2 tsp salt, 
• dash of pepper
• ½ cup of canola oil 

Combine the tuna (or salmon), onion, parsley, eggs, grated carrot and flour in a medium bowl.
Peel potatoes, grate them into the mixture.
Add remaining ingredients, stir until well blended.
Heat oil in a frying pan, make patties out of about 1/4 cup of tuna mixture and fry fritters in batches of a few at a time, until golden brown on both sides and firm. Drain on a wire rack, or paper towels.
Serve the tuna fritters with tarter sauce and lemon wedges, if desired.

Tarter Sauce:

1 cup Mayonnaise (or Miracle Whip)
1/4 cup dill relish
1 Tbsp lemon juice

Mix and serve.