Simon Rimmer served up tasty tuna fritters with olive and tomato tapenade on Sunday Brunch.
The ingredients are: 1 large tin of tuna, 500g of mashed potatoes, 200g of ricotta cheese, 1 beaten egg, 4 finely chopped spring onions, Juice and zest of half a lemon, 100g of flour, 2 beaten eggs, 75g of polenta and 75g of breadcrumbs.
Oil to deep fry.
For the tapenade: 100g of green olives, 75g sun blushed tomatoes, Half a finely diced red onion, 3 salted anchovies, Juice and zest of half a lemon, 1 tablespoon of chopped parsley, 1 teaspoon of chilli flakes and 100ml of extra virgin olive oil.
Baby leaf to serve.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes