If your children like fish fingers, they'll love these – and you can freeze the tuna balls too
Ingredients
For the tuna balls
- 200g can tuna in oil
- 85g fresh breadcrumbs
- 50g cheddar, finely grated
- 1 large egg, lightly beaten
- 1 tbsp chopped fresh chives
- 2 tbsp sunflower or olive oil, for frying
- tomato ketchup, to serve
For the pasta
- 100g small pasta shapes
- a handful of frozen peas
- half a can creamed-style corn
Method
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To make the tuna balls, tip the tuna and its oil into a large bowl and stir in the breadcrumbs and grated cheese. Add the beaten egg and chives, then season with a pinch of salt and stir again until everything is well mixed.
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Form into 12 balls the size of ping-pong balls, then chill until you’re ready to cook.
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Cook the pasta according to packet instructions, dropping in the peas for the last couple of minutes. Meanwhile, heat the oil in a non-stick frying pan over a medium heat and fry the balls for 8-10 minutes, turning often, until they’re golden brown. Drain them on kitchen paper and keep warm.
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Drain the pasta, return to the pan and add the corn. Heat gently for a minute, stirring occasionally, until heated through. Serve with ketchup.