Made with a difference, these tuna meatballs will soon become a regular choice for dinner. Quick, delicious and cheap to make, they’re just too good not to have at least six days a week, (seven would just be greedy).
Serves: 4 people (Makes 12 large meatballs, three each).
Level of difficulty: Easy
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Ingredients:
240g peeled potatoes
15g butter
3-4 tbsp of milk
40g grated cheddar cheese
120g tinned tuna
1 medium egg
3 tbsp of flour (plain or self-raising)
Vegetable oil/sunflower oil
Serve with: linguine or salad.
Recipe:
- Peel and boil the potatoes. When a fork can easily go into the potatoes, drain away the water. Next, mash the potatoes with a bit of butter (recommend 15g), and a few tablespoons of milk until the mash is thick and smooth.
- Grate the cheese and drain the tin of tuna. Mix these in with the mash, making a tuna-cheese-mash.
- Place a beaten egg into one bowl, and three tablespoons of flour into another. Put the bowls aside for now.
- Heat the frying pan up to a medium heat, and with a thin layer of oil drizzled inside.
- Roll the tuna-cheese-mash into 12 balls, then roll each ball in the beaten egg, followed by the flour – make sure to coat it all the way around. The egg helps the flour stick to the balls.
- Finally, place the floured meatballs into the pan – they should give a little sizzle on contact. Turn regularly till all sides are a light-medium brown.
- Dish up and tuck in.
