These little fritters are perfect for lunchboxes or as a dinner party starter. The tangy salsa makes a great dip too!

Serves: 4

Everything in bold is a Free Food - so enjoy as much as you like!

Preparation & cooking time: 45 minutes

you will need...

400g can sweetcorn kernels, drained
200g can tuna in spring water, drained
3 medium potatoes, unpeeled and whole
salt and freshly ground black pepper
4 tbsp each of finely chopped chives,
coriander and parsley
1 egg, lightly beaten
low calorie cooking spray
for the salsa
4 plum tomatoes, finely chopped
½ cucumber, finely diced
½ red onion, peeled and finely diced
3 tbsp chopped mint
juice of 1 lemon

1. Preheat the oven to 180°C/Gas 4. Place the sweetcorn and tuna in a large mixing bowl.
2. Place the potatoes in a pan of lightly salted water, bring to the boil and cook for 15 minutes, making sure they are not fully cooked. Drain, allow to cool slightly and then peel using a sharp knife. Coarsely grate the potatoes into the sweetcorn mixture. Add the chopped herbs and egg and season well.
3. Combine the ingredients together using your hands and then divide into 12 portions. Shape each portion into a flat ‘cake’ and place on a non-stick baking tray lined with baking parchment. Spray with low calorie cooking spray and place in the oven for 15-20 minutes or until lightly golden.
4. While the fritters are cooking make the salsa by combining all the ingredients together in a bowl, season well and chill until required. Serve the fritters with the salsa.