Preparation time: 10 min
Cooking time: 15 min
Makes more than 30
YOU WILL NEED
500 ml (2 cups) self-raising flour
10 ml (2 tsp) cumin
1 large onion, chopped
3-4 green chillies, seeded and chopped
2 cloves garlic, finely chopped
60 ml (ΒΌ cup) fresh coriander, chopped
500 ml (2 cups) water
1 can (187 g) shredded tuna in brine, drained
410 g (1 tin) whole kernel corn
salt and pepper
oil for deep fat frying
METHOD
1. In a medium-size mixing bowl, mix the flour, cumin, onions, chillies, garlic and coriander together. Slowly add the water and mix to form a lump-free batter.
2. Stir in the tuna and corn, then slightly season with salt and pepper to taste. Heat the oil, add spoonfuls of the batter and fry for 2 to 4 minutes until puffed up and golden.
3. Transfer to a plate lined with kitchen paper to absorb the excess oil. Repeat with the rest of the batter till done.
Serve with chips or a side salad for lunch.
