Tuna and Vegetable Fritters/Patties

3. Form and Coat the Patties

1. Form: Scoop the mixture using a large spoon or ice cream scoop (about 1/4 cup per patty). Roll the mixture into a ball, then gently flatten it into a thick patty or disc (about $3/4$ inch thick), similar to the patties shown in the photo.
2. Coat: Place the remaining breadcrumbs in a shallow dish. Gently press each patty into the breadcrumbs to coat both sides completely. Place the coated patties on a plate or tray.

4. Cook the Fritters

1. Heat Oil: Heat the vegetable oil in a large non-stick skillet over medium heat.
2. Pan-Fry: Carefully place the patties in the hot oil, ensuring they are not overcrowded. Cook for 4-6 minutes per side, until they are deeply golden brown and heated through.
3. Drain: Remove the fritters and place them on a plate lined with paper towels to drain excess oil.

5. Serve

• Serve warm with a dollop of aioli, tartar sauce, sour cream mixed with chives, or a simple squeeze of fresh lemon juice.