COOKING TIME: 30 Mins
400g Desiree potatoes, peeled, cut into 2cm cubes
185g Capriccio tuna in oil, drained, flaked
1 green onion, trimmed, finely chopped
1/4 cup fresh flat-leaf parsley leaves, finely chopped
1 egg yolk
2 tbsps. Caputo 00 Classica flour
3/4 cup dried panko breadcrumbs
Colavita Pure Olive oil, for shallow frying
- Place potato in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 12 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Transfer to a large bowl. Using a fork, mash potato. Add tuna, onion, parsley and egg yolk. Season with salt and pepper. Stir until well combined.
- Line a large baking tray with baking paper. Place flour and breadcrumbs in separate shallow dishes. Whisk egg in another shallow dish. Roll 1 level tablespoon of potato into 1 ball. Coat balls in flour, shaking off excess. Dip in egg. Roll in breadcrumbs to coat. Place on prepared baking tray. Repeat with remaining potato mixture, flour, egg and breadcrumbs.
- Pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook balls in 2 batches, turning for 3 to 4 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain.