John Myers
Ingredients for 2 servings:
- 1 can tuna, in its own juice
- 2 handfuls of potatoes, cooked
- 1 small onion(s)
- 1 tsp oil, neutral
- 1 tsp, leveled fennel seeds
- chili flakes
- salt and pepper
- 2 tbsp flour
- Water
- Breadcrumbs
- oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
quick and easy
Finely dice the onion and sauté in 1 teaspoon of oil. Drain the tuna thoroughly and add it to the pan. Crush the fennel seeds as finely as possible in a mortar and pestle. Season the tuna with salt, pepper, chili flakes, and fennel. Roughly mash the potatoes by hand and add them to a bowl with the tuna mixture. The ratio of tuna to potatoes should be 60:40. Mix flour, water, and a pinch of salt to form a thick batter. Using a tablespoon, scoop out balls of the tuna mixture and firmly press them into small meatballs with your hands. Roll these first in the batter and then in breadcrumbs. Then fry in hot oil in a slanted pan.
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