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Tuna beach balls
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Irresistible tuna balls with sweet chilli sauce disappear in no time with kids around!
Ingredients:
  • 400g desiree potatoes, peeled, cut into 2cm cubes
  • 185g can tuna in oil, drained, flaked
  • 1 green onion, trimmed, finely chopped
  • 62.50 ml finely chopped fresh flat-leaf parsley leaves
  • 1 egg yolk
  • 40.00 ml plain flour
  • 187.50 ml dried panko breadcrumbs
  • 1 egg
  • Rice bran oil, for shallow frying
  • Sweet chilli sauce, to serve
Instructions:
  • Put the potato in a saucepan filled with cold water and bring to a boil. Cook for 12 minutes until tender, drain, and return to low heat to remove excess liquid. Transfer the potato to a bowl and mash with a fork. Mix in tuna, onion, parsley, egg yolk, salt, and pepper until thoroughly combined.
  • Prepare a large baking tray lined with baking paper. Set up separate shallow dishes for flour and breadcrumbs, and whisk the egg in another dish. Shape 1 level tablespoon of potato into a ball, then coat in flour, dip in egg, and roll in breadcrumbs. Place on the baking tray. Repeat the process with the rest of the potato mixture.
  • Heat a generous amount of oil in a large frying pan over medium-high heat. Cook the balls in two batches for 3 to 4 minutes until they are golden and crisp. Drain on a paper towel-lined plate and serve with sweet chili sauce.

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