The recipe of Tuna and Potatoes Meatballs it’s easy and tasty: fried fish balls with a soft filling and crunchy breading. A starter or a second dish within everyone’s reach.
Ingrediants
- 150 g of tuna in olive oil (drained weight)
- 600 g of potatoes
- 2 eggs
- fresh parsley
- salt
- pepper
- bread crumbs
- peanut oil for frying
- coarse salt or Maldon salt for surface salting
That of Tuna and Potatoes Meatballs it’s a easy recipe to bring delicious dishes to the table fish balls, to be presented both as starter, in a dinner with friends, either as second dish, perhaps in the family, with the little ones.
Fried meatballs which are crunchy on the outside and soft on the inside, with a simple filling of tuna in oil, boiled potatoes and chopped fresh parsley. You can flavor them to your liking, even with thyme or marjoram. They are a version that combines potato meatballs and tuna meatballs and they do not contain cheese.
A recipe that can also be improvised like recovery plate, if you have leftover tuna in oil and that you can include among our best recipes with tuna.
OTHER TASTY RECIPES: Fish balls, Sweet and sour cod meatballs, Stewed swordfish meatballs
How to prepare: Tuna and potato balls
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
60 min
- Portions
-
4
How to prepare: Tuna and potato balls
Preparing the tuna and potato balls is very simple. Collect the potatoes in a saucepan, cover them with cold salted water and bring to a boil. Cook for about 40 minutes from now until the potatoes are tender. Drain, allow to cool, peel and mash them in a potato masher. Collect the puree obtained in a bowl. Then add the well drained tuna, finely chopped fresh parsley, salt and pepper.
Knead everything and with your hands formed into meatballs of the preferred size. Pass them in the beaten egg in order to cover them completely.
Then pass them in the breadcrumbs, lining them well. Arrange the breaded meatballs on a plate and fry them, a few at a time, in peanut oil at 170 ° (which can be measured with a cooking thermometer).
When they are golden, drain the tuna and potato balls with a slotted spoon, dry them on kitchen paper, salt with coarse salt or Maldon and serve.
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