Tuna and potato fritters

A quick and fun appetizer using leftovers and a can (or two) of tuna. An added plus is that you can make double the quantity, store them in the fridge, and grab a few whenever hungry.

INGREDIENTS: 24 small balls

• 2 cans of tuna (6 oz), drained
• 2 cups mashed potato
• 3 large eggs
• 1/2 cup grated onion
• 1 tsp sumac or cumin
• salt, to taste
• 1/2 tsp paprika or black or white pepper
• 1 tsp worstershire sauce or tamarind sauce 
• 1 tablespoon lemon juice 
• 1 cup breadcrumbs
• 3/4 cup toasted sesame seeds (optional)
• oil, for frying

1. Mix the tuna, potato, one egg, onion, and spices in a mixing bowl till all the ingredients are combined. Taste and adjust seasoning.

2. Whisk the remaining egg with a fork. Place the breadcrumbs in a bowl. Form balls with a cookie dough scooper or a teaspoon and dip in the breadcrumbs then the egg then the sesame seeds. Place in the fridge and heat the oil. 

3. Panfry in the hot oil for a couple of minutes till golden. Drain on paper towels. Serve with the sauce. 

NOTE: Add some flour or breadcrumbs  to the mixture if it feels too “wet” to bind it more.

SAUCE: 

• 3/4 cup ketchup
• 1/4 cup chili sauce
• 1 teaspoon honey or grape molasses

Combine all the above ingredients and serve with the fish balls. Adjust to taste.

Corniche is a boardwalk in Beirut filled with people walking, jogging, kids on bicycles, street vendors, fishermen, retirees playing games or just watching the sea. 

Comments

2 Comments  •  Comments Feed

1. 

   Reply

   Rosa says:

   Scrumptious! I love those flavors.

   Cheers,

   Rosa

   On October 17, 2014 at 9:34 pm

2. 

   Reply

   Jacqueline says:

   Awful…easy to make and sooo tasty!

   On December 30, 2014 at 11:35 am