Thursday

Tuna and Sweetcorn Balls

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!

2 x 185g tins of tuna fish, drained
1 large onion, peeled and chopped finely
2 tablespoons fresh parsley, washed and chopped
ground black pepper, to season
2 x 198g tins sweetcorn, drained
900g potatoes, cooked and mashed
2 eggs, beaten
Gluten-free plain flour for coating
Gluten-free breadcrumbs, for coating


In a large bowl, mix the tuna, onions, parsley, ground pepper and potatoes together, until well and evenly mixed.

Form into 24 small balls, roll in the gluten-free flour, dip into the beaten egg, then roll in the gluten-free breadcrumbs.  

Set each ball aside on a plate, or if you have the time chill in the fridge for 30 minutes before cooking.

Now, heat your oil in a deep fat fryer and fry each ball for about 10-12 minutes, turning over once during cooking.

Drain and serve with salad, potato chips or seasoned potato wedges 
or gluten-free pitta bread.

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