Ingredients

Ingredients For the fritters

• 400ml/14fl oz sunflower oil, for deep frying

• 450g/1lb potatoes (such as Russet or Maris Piper), unpeeled

• 200g/7oz tuna, canned in olive oil

• 100g/3½oz ricotta, drained in muslin for at least two hours

• 2 free-range eggs, separated

• 1 tbsp dried marjoram

• salt and freshly ground black pepper

• flour, for dredging, plus extra for dusting

• 2 tbsp chopped fresh parsley

• 200g/7oz breadcrumbs to roll in

• 1 lemon, zest only, blanched, then refreshed in cold water

For the tartare sauce

• 150g/5oz mayonnaise from a jar

• 1 tsp English mustard

• 6 small gherkins from a jar

• 1 tsp capers, in vinegar, rinsed and drained

• 1 garlic clove, crushed

• 1 tbsp chopped parsley

• 1 lime, juice only

• salt and freshly ground black pepper

Description

Recipe Uses 400ml/14fl Oz Sunflower Oil, For Deep Frying, 450g/1lb Potatoes (such As Russet Or Maris Piper), Unpeeled , 200g/7oz Tuna, Canned In Olive...

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