Kids will love these little tuna balls, served with sweet chilli sauce. They will be gone before you know it!
The ingredient of Tuna beach balls
- 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
The instruction how to make Tuna beach balls
- 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.
Nutritions of Tuna beach ballscalories: 84.367 calories
calories: 4.2 grams fat
calories: 0.9 grams saturated fat
calories: 8.1 grams carbohydrates
calories: 3.2 grams protein
calories: 21 milligrams cholesterol
calories: 103 milligrams sodium