1 medium potato, peeled
100g of canned tuna (or thereabouts), drained
1 egg, beaten lightly
1 slice of day-old bakery bread, dried and
Extra virgin olive oil, to fry lightly
Add fresh or dried herbs to add your own choice of flavour
1 egg, beaten lightly into a bowl
1⁄2–1 cup of breadcrumbs, in a large bowl for coating tuna balls
Cook potato in a saucepan of simmering water until tender. Drain and mash. Combine tuna, mashed potato and egg into a bowl.
Using both hands, rub the bread between your fingertips and thumbs to crumble finely into the mixture (otherwise, use a food processor) and combine all ingredients well.
Using clean hands, shape tablespoon portions into small balls, dip them into the beaten egg mix, then dip into breadcrumbs and toss/pat to coat. Place in the fridge for approximately 20 minutes to chill.
Heat oil in a frying pan over medium heat. Place balls into frying pan. Gently turn the balls when golden brown and repeat this process until the balls are cooked (approximately 2–3 minutes per turn).
Transfer balls to a plate lined with paper towel to drain.
Tuna balls can be served warm or cold with some chickpea dip (i.e. hummus)