These quick, easy and delicious balls are packed with mashed potato, cheddar cheese, tuna and corn. They’re perfect for a snack, quick budget dinner or lunchbox treat.
Cheesy Corn and Tuna Balls
- 600 g sebago potatoes peeled, chopped
- 185 g can tuna in springwater drained, flaked
- 125 g can corn kernels drained
- 2 tbsp fresh chives chopped
- 1/3 cup finely grated cheddar
- 1/3 cup plain flour
- 2 eggs lightly whisked
- 1 cup cornflake crumbs (Use dried breadcrumbs instead of cornflake crumbs, if you like.)
- vegetable oil
- sweet chilli sauce to serve
- Cook the potato in a saucepan of boiling water for 15 minutes or until tender enough to mash. Drain well. Transfer to a heatproof bowl and set aside to cool slightly.
- Use a potato masher to coarsely mash the potato. Add the tuna, corn, chives and cheese and stir until combined. Roll level tablespoonfuls of the mixture into balls. Place on a tray lined with baking paper.
- Place the flour, egg and cornflake crumbs in separate shallow bowls. Roll the balls in the flour, dip in egg and then roll in cornflake crumbs to coat. Return to the prepared tray.
- Add enough oil to a large frying pan to reach a depth of 1cm. Heat over medium-high heat. Working in batches, shallow-fry the balls, turning often, for 5 minutes or until crisp and golden brown. Transfer to a plate lined with paper towel to drain. Serve with sweet chilli sauce, if you like.