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Ingredients

600g sebago potatoes, peeled, chopped
185g can tuna in springwater, drained, flaked
125g can corn kernels, drained
2 tablespoons chopped fresh chives
25g (1/3 cup) finely grated cheddar
50g (1/3 cup) plain flour
2 eggs, lightly whisked
90g (1 cup) cornflake crumbs (see tips)
Vegetable oil, to shallow-fry
Sweet chilli sauce, to serve (optional)

Method

Step 1 Cook the potato in a saucepan of boiling water for 15 minutes or until tender enough to mash. Drain well. Transfer to a heatproof bowl and set aside to cool slightly.
Step 2 Use a potato masher to coarsely mash the potato. Add the tuna, corn, chives and cheese and stir until combined. Roll level tablespoonfuls of the mixture into balls. Place on a tray lined with baking paper.
Step 3 Place the flour, egg and cornflake crumbs in separate shallow bowls. Roll the balls in the flour, dip in egg and then roll in cornflake crumbs to coat. Return to the prepared tray.
Step 4 Add enough oil to a large frying pan to reach a depth of 1cm. Heat over medium-high heat. Working in batches, shallow-fry the balls, turning often, for 5 minutes or until crisp and golden brown. Transfer to a plate lined with paper towel to drain. Serve with sweet chilli sauce, if you like.

Cheesy corn and tuna balls

How to make Cheesy corn and tuna balls

Ingredients

Method