Recipe Ricotta and Tuna Fish Balls

[MypinchofItaly]

Serves: 4 | Preparation time: 15 mins | Cooking time: 15-20 mins

• Canned tuna: 240 g
• Ricotta: 200 g
• Breadcrumbs: 100 g
• Capers: 15 g
• Eggs: 3
• Sesame seeds: 3 tsp
• Anchovy fillets, 3 or Anchovy paste: 2 tsp
• Parsley: a handful
• Salt and pepper: to taste
• Evoo oil or Peanut Oil for deep frying

Method
Finely chop up the parsley and mix it together in a bowl with the drained tuna, the ricotta, about half of the breadcrumbs, the capers, 1 egg, 1 tsp of sesame seeds, the anchovy fillets or paste and a pinch of salt and pepper.

The ingredients should amalgamate in a paste which is creamy, but also firm enough to roll medium-sized balls with your hands. If the paste is too liquid, simply add more breadcrumbs.

Spread the remaining breadcrumbs and sesame seeds on a big plate and beat up the other 2 eggs in a bowl. Prepare each fish ball by first dipping them in the eggs and then rolling them in the breadcrumbs; this will ensure a crunchy coating.

Deep fry the fish balls for about 15-20 minutes; let them rest on some kitchen paper and cool down slightly before serving.

Tip: You can also bake the fish balls instead of frying them: about 15 minutes (it depends on your oven) at 200°C should be suffice.

 

[Morning Glory]

Sounds very tasty - how many fish balls does this make? I'm assuming they are quite small as they are shown on cocktail sticks.

 

[MypinchofItaly]

Sounds very tasty - how many fish balls does this make? I'm assuming they are quite small as they are shown on cocktail sticks.

This makes about 14-15 fish balls medium-sized or even more, it depends on how much paste you want to use and the shape you decide to make.