1 250gm can Tuna in Springwater
.5 cup SR flour
.25 tspn salt
pepper
1 tblspn chopped parsley
1 medium onion, chopped finely
2 eggs
.5 cup milk
squeeze of lemon juice
oil for frying
Drain fish and flake. Mix with remaining ingredients and drop spoonsful into hot oil. Turn and cook until golden and puffed.
Serve with a green salad and lemon wedges.
Note: I usually double up the ingredients in this recipe, using a 425gm can of Tuna and only three eggs, for three or four adult appetites.
.5 cup SR flour
.25 tspn salt
pepper
1 tblspn chopped parsley
1 medium onion, chopped finely
2 eggs
.5 cup milk
squeeze of lemon juice
oil for frying
Drain fish and flake. Mix with remaining ingredients and drop spoonsful into hot oil. Turn and cook until golden and puffed.
Serve with a green salad and lemon wedges.
Note: I usually double up the ingredients in this recipe, using a 425gm can of Tuna and only three eggs, for three or four adult appetites.