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Cheesy corn and tuna balls
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Cheesy tuna and corn potato balls - a versatile and tasty snack or meal on a budget.
Ingredients:
  • 600g sebago potatoes, peeled, chopped
  • 185g can tuna in springwater, drained, flaked
  • 125g can corn kernels, drained
  • 40.00 ml chopped fresh chives
  • 25g (1/3 cup) finely grated cheddar
  • 50g (1/3 cup) plain flour
  • 2 eggs, lightly whisked
  • 90g (1 cup) cornflake crumbs (see tips)
  • Vegetable oil, to shallow-fry
  • Sweet chilli sauce, to serve (optional)
Instructions:
  • Boil the potato in a saucepan of water until tender for about 15 minutes. Drain and cool in a heatproof bowl.
  • Mash the potato using a potato masher until coarsely mashed. Stir in the tuna, corn, chives, and cheese until well combined. Roll mixture into tablespoon-sized balls and place them on a baking paper-lined tray.
  • Set up a breading station by placing the flour, egg, and cornflake crumbs in separate shallow bowls. Coat the balls by rolling them in flour, dipping in egg, and coating with cornflake crumbs. Place the coated balls back onto the prepared tray.
  • Pour oil into a large frying pan until it reaches a 1cm depth. Heat over medium-high heat. Shallow-fry the balls in batches, turning frequently, for 5 minutes or until crispy and golden brown. Place on a paper towel-lined plate to absorb excess oil. Serve with sweet chilli sauce, if desired.

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