Zucchini, tuna, potato and carrot: this Spanish cook makes a delicious dinner ready in minutes
Zucchini, tuna, potato, carrot: with just these four basic ingredients, Spanish cook Loli transforms the fridge into a quick and easy family dinner.
- 250g of courgettes, coarsely grated
- 2 potatoes (approximately 300g)
- 1 carrot (approximately 100g)
- 100g of tuna in brine or oil, well drained
- 1 large egg
- 80g of grated mozzarella
- 1/4 of an onion or a little fresh spring onion
- Salt, ground black pepper, olive oil or other vegetable oil for the pan.
- The tuna can be canned in its own juices or in oil, provided it's well drained, and the mozzarella can easily be replaced with a stronger cheese like grated Comté. A few fresh herbs (parsley, chives) or a touch of curry will further enhance these patties without making the recipe too heavy.
- Preparation, cooking with a lid, and smart storage
- The timing is crucial for success. Start by cooking the potatoes (skin on) and the peeled carrot in a pot of salted water until very tender. Meanwhile, grate the zucchini, season it lightly with salt, and let it drain in a colander before squeezing it dry. Once the root vegetables are cooked, mash them, then stir in the finely chopped onion, the thoroughly dried zucchini, the beaten egg, the flaked tuna, and the mozzarella. Once the mixture is smooth, form 1 cm thick patties, place them in a lightly oiled pan, and cook them, covered, over medium-low heat for 3 to 4 minutes on each side.
- The batter can be prepared several hours in advance and kept in the refrigerator, well covered, until the evening. The cooked galettes will keep for two days in the refrigerator; to reheat them, simply pan-fry them without oil or bake them in a 180°C (350°F) oven. They can also be frozen, provided they are separated with parchment paper. Served with a crisp green salad and homemade tomato sauce, or lemon yogurt, these galettes make a complete dinner; in a mini version, they also make convenient little bites for an aperitif or lunchbox.
The principle is simple: well-drained grated zucchini, mashed potatoes and carrot, canned tuna, an egg, and grated mozzarella to bind it all together. The result is a truly complete meal, flourless, and ready in just a few steps. The pitfall, however, lies in the zucchini's water: if not managed properly, it turns the batter into mush, and the patties fall apart during cooking.
Zucchini and tuna fritters: the water-repellent trick that changes everything
Zucchini is very high in water content; if you simply mix it grated with the other ingredients, the batter will become too runny. Loli recommends grating the zucchini into large strips, lightly salting it, and then letting it rest for about fifteen minutes in a colander. After this draining time, firmly squeeze it between your hands to remove as much water as possible: this step ensures the fritters hold their shape.
While the zucchini is draining, cook the two potatoes (about 300g) in their skins, along with a 100g peeled carrot, in lightly salted water. Once tender, mash them: they replace the flour and add structure and a touch of sweetness. Add a quarter of a very finely chopped onion or a little spring onion, the thoroughly dried zucchini, a large beaten egg, 100g of well-drained canned tuna, and 80g of grated mozzarella. The resulting dough should be smooth; then shape it into discs about 1cm thick, before frying them in a covered pan over medium-low heat for 3 to 4 minutes per side for a soft center.
Ingredients for zucchini and tuna fritters ready in minutes
For a family dinner, Loli's suggested base can be found in this very accessible list:
