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Cheese-stuffed tuna and potato balls
Grated boiled potato is mixed with tuna flakes, formed into balls, stuffed with cheese, rolled in panko and fried until golden. Cheese-stuffed potato balls can be served as a side dish or an appetizer.
Course
Appetizer, Side Dish, Snack
Cuisine
Fusion
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Cooling time
10
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
3
potatoes
600 to 700 grams total weight
1
teaspoon
salt
¼
teaspoon
pepper
¼
teaspoon
paprika
½
teaspoon
turmeric
½
teaspoon
coriander
¼
teaspoon
cumin
⅛
teaspoon
cloves
¼
teaspoon
thyme
1
can
tuna in brine
well drained
100 to 125
grams
mozzarella
cut into one-inch cubes
6
tablespoons
all-purpose flour
1
egg
beaten
1
cup
panko
cooking oil
for deep frying
Instructions
Rinse the potatoes and, without peeling them, cook in boiling water for about 20 minutes.
Drain the potatoes and dump into a bowl of iced water.
Peel the potatoes and grate.
In a bowl, mix the grated potatoes with the salt, pepper, paprika, turmeric, coriander, cumin, cloves and thyme.
Flake the drained tuna and stir into the potato mixture.
Form the tuna-potato mixture into 12 balls.
Poke each ball with a finger, insert a cube of cheese and re-roll to seal.
Dredge the cheese-stuffed tuna-potato balls in flour, roll in beaten egg then cover with panko.
In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
When the oil is hot (350F) is the ideal temperature), fry the cheese-stuffed potato balls in batches until the crust is golden and crisp.
Serve the cheese-stuffed potato balls immediately while the cheese inside is gooey.