Very tasty.
INGREDIENTS:
- 400g desiree potatoes, peeled, cut into 2cm cubes
- 185g can tuna in oil, drained, flaked
- 1 green onion, trimmed, finely chopped
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
- 1 egg yolk
- 2 tablespoons plain flour
- 3/4 cup dried panko breadcrumbs
- 1 egg
- Rice bran oil, for shallow frying
- Sweet chilli sauce, to serve
INSTRUCTIONS:
Place potato in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 12 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Transfer to a large bowl. Using a fork, mash potato. Add tuna, onion, parsley and egg yolk. Season with salt and pepper. Stir until well combined.
Line a large baking tray with baking paper. Place flour and breadcrumbs in separate shallow dishes. Whisk egg in another shallow dish. Roll 1 level tablespoon of potato into 1 ball. Coat balls in flour, shaking off excess. Dip in egg. Roll in breadcrumbs to coat. Place on prepared baking tray. Repeat with remaining potato mixture, flour, egg and breadcrumbs.
Pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook balls in 2 batches, turning for 3 to 4 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain. Serve the tuna balls with sweet chilli sauce.
(Source: https://www.taste.com.au/recipes/tuna-beach-balls/ba3abdd4-b142-4b69-9c14-a46e264e70fa)
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