Tuna, corn and parsley fritters

Step 1

Preheat oven to 180C/160C fan-forced. Grease 16 holes of two 12-hole (1/3-cup-capacity) muffin pans.

Step 2

Whisk eggs, milk and oil in a jug.

Step 3

Combine tuna, zucchini, corn, flour, mozzarella, onion and parsley in a large bowl. Season with salt and pepper. Make a well. Add milk mixture. Stir until just combined. Divide mixture evenly among holes in prepared pans.

Step 4

Bake for 25 to 30 minutes or until fritters are golden and just firm to the touch. Stand in pans for 5 minutes. Carefully transfer to a baking paper-lined wire rack to cool. Serve warm or cold, sprinkled with extra parsley.