Tuna and potatoes fish nuggets

To prepare tuna and potato fishballs we must first cook the potatoes: I prefer to put them in a microwave steamer, add some water and cook them 20 minutes at 750W, cooked in this way they become drier and tastier.
If you do not have the steamer, wash them, dip them in a pot with water at room temperature, salt and bring to a boil.
Depending on the size it will take from 30 to 40 minutes to cook. To check if they are ready stick in them a toothpick, if they’re soft turn off and drain.
Mash with a potato masher while they are still hot, if you do not have it, peel them and use a fork.
 

Add to the mashed potatoes drained tuna, grated cheese, 2 tablespoon of breadcrumbs, 2 medium eggs, chopped parsley and then mix.
Set aside and let stand for 15 minutes so that the breadcrumbs absorb the moisture of the mixture

Cut the stretched cheese into cubes, grease your hands with a few drops of oil, take a walnut of mixture, flatten it on the palm of the hand, fill it with the cheese and close it forming a ball.
Of course, if you don’t like cheese, you can omit it.

Form all the fishballs, beat 3 eggs with a fork and pass each ball first in the egg and then in breadcrumbs.
Let stand for another 10 minutes and begin to heat the oil.

Dip the tip of a toothpick in oil, if it will form bubbles, begin to fry dipping them a few at a time.
Take them out when they are golden and place them on paper towels.
Bring to the table and enjoy still hot and streaky.

If you liked this recipe, check this one out:
–Stuffed potatoes with provola, ham and parmesan;
–Stuffed potatoes with mushrooms;
–Soft lemon meatballs.