John Myers
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Crispy Potato Balls with Tuna
The perfect crispy potato balls with tuna recipe with a picture and simple step-by-step instructions.
For four to six people:
- 500 g Freshly boiled jacket potatoes
- 1 tbsp Food starch
- 1 white Onion
- 2 Garlic cloves
- Flat leaf parsley
- 1 Can Tuna in oil
- 75 g Freshly grated Parmesan cheese
- 1 Egg
- Salt pepper
- Some paprika powder
- Ground lemon peel
- Durum wheat semolina for rolling
- Olive oil for deep-frying
For garlic and herb mayonnaise:
- 1 tbsp Mustard
- 1 Egg yolk
- Salt pepper
- Lemon juice
- 2 Garlic cloves
- 1 Red Pitted chilli pepper
- 1 Handful Herbs to taste, e.g. basil
- Wash the potatoes and, depending on their size, cook with the skin on for 30-40 minutes. Peel it while it is still hot and immediately press it through a potato press and let it cool down. Then spread 1 tablespoon of cornstarch over it. Peel and dice the onions and garlic. Knead the mashed potatoes with the remaining ingredients (onions, garlic, parsley, tuna without the oil, Parmesan and the egg) with your hands and then season well, add salt, pepper, paprika powder and lemon zest and mix again. Cut off small portions with the help of a teaspoon and form round balls with damp hands. Then roll it all around in durum wheat semolina and fry in hot olive oil.
- For the garlic and herb mayonnaise, put all the ingredients in a tall container and pull up with the hand blender once to create a creamy mixture. If it is too thick, add a little broth or stir in a tablespoon of yogurt. Serve this with the crispy potato balls.
- Serve with farmhouse or white bread.
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