Carrot and Zucchini Tuna Slice
This is such a cheap, tasty and easy meal to make. Plus you can freeze it in slices, making it a quick defrostable option for lunch or lunchboxes.
Prep: 10 min | Cook: 60 min | Serves: 6
Carrot and Zucchini Tuna Slice
6 eggs
1 medium zucchini, grated
1 large carrot, grated
1 cup frozen corn kernels
425g tin tuna in springwater, drained
1 tbsp curry powder
½ tsp salt
1 cup wholemeal self raising flour
1 cup tasty cheese, grated
01 Preheat oven to 175°C.
02 Add eggs to a large bowl and lightly whisk. Add all remaining ingredients and mix until well combined.
03 Pour into a lined 20 x 20cm baking tray and bake in the oven for 60 minutes, or until cooked through.
MORE FRITTERS & FRITTATAS
SHARE THIS RECIPE