Tuna and Potato Fritters with Vegetables

Finely grate potatoes and carrots into a large bowl. Coarsely grate the zucchini, lightly salt it, and let it release water briefly. Meanwhile, press the garlic and finely dice the onion.

Firmly squeeze the grated potatoes, zucchini, and carrots to remove excess liquid. Then mix with the egg, drained tuna, flour, onions, and garlic. Season with salt and pepper.

Heat the rapeseed oil in a coated pan. Form small fritters from the mixture (makes approx. 12 pieces) and fry them in the pan over medium heat for about 1–2 minutes on each side until golden brown.