1/2 Photos of Sweet Potato & Tuna Balls
A very easy appetizer to serve at parties and gatherings. Served with sour cream they are terrific. The yield will depend on the size of the balls you make.
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Units: US | Metric
- 400 g sweet potatoes, peeled and chopped
- 425 g tuna in brine, drained
- 1 cup fresh breadcrumb
- 1/4 cup coriander, chopped
- 2 tablespoons sweet chili sauce
- 2 spring onions, finely chopped
- 1 egg
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 cup corn flake crumbs, crushed
- light sour cream, to serve
- 1Pre-heat oven to 180ºC. Cook the sweet potato in a saucepan of boiling water for 8-10 minutes or until tender. Drain and mash.
- 2Combine potato with the tuna, breadcrumbs, coriander, sweet chilli sauce, spring onions, egg, cumin and ginger and mix ingredients toghether well.
- 3Form mixture into small balls and coat in cornflake crumbs.
- 4Place onto a lined oven tray and bake for 15 minutes, or until golden and just crisp.
- 5Thread 2 or 3 hot balls onto skewers and serve with the sour cream as a dipping sauce.
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Nutritional Facts for Sweet Potato & Tuna Balls
Serving Size: 1 (26 g)
Servings Per Recipe: 40
- Amount Per Serving
- % Daily Value
- Calories 44.8
- Calories from Fat 10
- Total Fat 1.1 g
- Saturated Fat 0.2 g
- Cholesterol 6.5 mg
- Sodium 78.8 mg
- Total Carbohydrate 4.5 g
- Dietary Fiber 0.5 g
- Sugars 0.7 g
- Protein 3.8 g