Name: Tuna mornay balls recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: australian
Ingredients: 375.00 ml mashed potato; 185g can tuna in olive oil, drained, flaked; 165.00 ml finely grated cheddar; 125.00 ml frozen corn kernels; 40.00 ml finely chopped fresh flat-leaf parsley leaves; 1 green onion, finely chopped; 1 tsp finely grated lemon rind; 62.50 ml plain flour; 2 eggs, lightly beaten; 375.00 ml panko breadcrumbs; Olive oil spray

Tuna mornay balls recipe

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Revamp classic tuna mornay into tasty lunch-sized balls for school or work.

Ingredients:

375.00 ml mashed potato
185g can tuna in olive oil, drained, flaked
165.00 ml finely grated cheddar
125.00 ml frozen corn kernels
40.00 ml finely chopped fresh flat-leaf parsley leaves
1 green onion, finely chopped
1 tsp finely grated lemon rind
62.50 ml plain flour
2 eggs, lightly beaten
375.00 ml panko breadcrumbs
Olive oil spray

Instructions:

Combine potato, tuna, cheddar, corn, parsley, onion, and lemon rind in a large bowl. Season with salt and pepper, then mix well. Shape mixture into small balls using damp hands and place them on a baking tray lined with parchment paper.
Preheat oven to 220°C/200°C fan-forced. Spread flour on a large plate. In a shallow bowl, mix egg with 1 tablespoon of water. On another large plate, spread breadcrumbs. Coat balls in flour, then dip in the egg mixture, and finally coat with breadcrumbs before placing back on the tray.
Generously coat with oil spray, then bake for 15 minutes or until the balls are golden and crispy. Enjoy immediately or freeze for later use (refer to notes for details).

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