Had these cooked for me by a Native Sri-Lankan whilst in Hong Kong many years ago. Have cooked as a party food ever since.


  • 1 Can Tuna (in Brine or Springwater - not oi)

  • 2 TBLS Olive oil

  • 1 large Onion (finely chopped)

  • 2 - 3 potates (mashed - depending on size)

  • Garlic (to your taste)

  • Curry paste or dried spices (to your taste)

  • 1 egg - beaten

  • Breadcrumbs

  • Oil (for frying - preferably deep frier)


  • 1.

    Peel the potatoes and boil until soft. Mash with a little butter or margarine and leave to cool.

  • 2.

    Chop the onion and lightly fry in the olive oil until soft. Add the garlic and curry spices or paste until well combined.

  • 3.

    Combine the potato and onion/spice mix and roll into balls about the size of a table tennis ball.

  • 4.

    Roll the ball in the beaten egg, then transfer to the breadcrumbs.

  • 5.

    Cook in HOT oil in batches. Note - the oil MUST be hot otherwise the balls will fragment.


Serve as an hors d'hoevre with raita.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

2 2 2 2 2
Average Rating
0 comments • 1 rating