Thursday

Tuna and Sweetcorn Balls

gluten-free dairy-free

The gluten-free and dairy-free tuna and sweetcorn balls are delicious and easy to prepare.  Eaten hot or cold, they are great with salads and a fantastic addition to picnics and packed lunches  

 Top Tip: This recipe makes 24 small balls: enough for tea and some leftover for packed lunches the next day!

Ingredients:

2 x 185g tins of tuna, flakes or chunks, drained
1 large onion, peeled and chopped finely
2 x 15 ml spoons (2 tablespoons) freshly picked parsley, washed and chopped
freshly ground black pepper, to season
2 x 198g tins sweetcorn, drained
900g (2 lb) potatoes, cooked and mashed
2 eggs, beaten
Gluten-free plain flour blend, for coating
Gluten-free breadcrumbs, for coating

What to do:
  1. In a large bowl, mix the tuna, onions, parsley, ground pepper and potatoes together until well and evenly mixed.
  2. Form into 24 small balls, roll in the gluten free flour, dip in to the beaten egg then roll in the gluten free breadcrumbs.  Set each ball aside on a plate, or if you have the time then chill in the fridge for 30 minutes before cooking.
  3. Now heat your oil in a deep fat fryer and fry each ball for about 10-12 minutes, turning over once during cooking.
  4. Drain and serve with salad, potato chips or seasoned potato wedges, mayonnaise, tomato ketchup or even with warmed gluten-free pitta bread.