Moroccan Tuna Potato Fritters

Name: Moroccan Tuna Potato Fritters
Total time: 20 min
Yield: 1 serving
Cuisine: Moroccan
Ingredients: Ingredients:; 1/2 bread slice (crumbled); 1/4 potato (grated); 2 olives (chopped); 1 onion (chopped); 1 can of tuna (drained); 1 tablespoon olive oil

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20 minTotal time

Easy Difficulty

312kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Tuna Use an equal amount of drained canned salmon.
Green or black olives Swap for the same amount of chopped capers, rinsed and drained.
Bread slice Use the same amount of plain bread crumbs.

Nutrition per serving

Estimated values for 1 serving, 312 kcal

Protein22 g

Carbohydrates29 g

Fat11 g

Fiber 4 g · Sugar 3 g · Sodium 620 mg

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These are crunchy potato fritters stuffed with flavorful olives, tuna, and onions. A perfect vegan snack to enjoy!

Snack Moroccan Dairy-Free

Steps

Heat some oil in a pan over medium heat.
Add the onions and fry for about 2 minutes, until they start to turn golden brown.
Next, add the olives and fry for an additional 1-2 minutes.
Then add the tuna and stir everything together.
Add the grated potato and bread crumbs.
Mix everything together and fry for about 5-7 minutes until the potatoes and bread crumbs are golden brown and crispy.
Once done, remove from the heat and place on a plate and serve.

Tips for Moroccan Tuna Potato Fritters

The mixture should hold together when pressed; if it feels loose, let it sit briefly so the bread crumbs absorb moisture.
Look for crisp, browned edges and a set center; crowded fritters can steam and turn soft.
Use a wide spatula when turning, since the grated potato and tuna mixture may be delicate before it crisps.

Drink pairing

A crisp dry rosé
Its bright, refreshing character complements the savory tuna and olives without overwhelming the crunchy fritters.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; the exterior may be less crisp after storage.

Frequently asked questions

How can I tell when the fritters are done?

They should be golden and crisp at the edges, with the potato no longer looking raw or firm in the center.

Why are my fritters falling apart?

The mixture may be too wet or loosely packed. Drain the tuna well and press the mixture together gently before cooking.

Can I make the mixture ahead?

For the best texture, cook the fritters soon after mixing so the grated potato does not release excess moisture. Keep any prepared mixture covered and refrigerated.