JAGAMARU – FRIED POTATO BALLS FILLED WITH TUNA BY CHRISTINE SYRAD
|Serve 4 All levels|
This is an easy Japanese recipe you can make without any exotic ingredients, other than soysauce.
> 600g potatoes for mashed potatoes
1 | Wash the potatoes well.
2 | Either place them in a zip-loc bag (without sealing) and microwave them for 15 minutes, or steam them until soft.
3 | eel the potatoes while they are hot, be careful not to burn yourself.
4 | Mash the potatoes and add the salt, Maizena and milk and mix well.
5 | Drain the extra liquid from the tuna can and discard. Place the tuna in a sauce pan with the grated ginger, soy sauce, sugar, maizena and white wine or sake. Gently heat the saucepan for about 5 minutes.
6 | Divide the mashed potatoes into 12 equal portions.
7 | Take a piece of cling film and place one portion of the mashed potato on it. Flatten it a bit so you can place some of the tuna on it. Then close the potato around the tuna and use the cling film to help you squeeze it all into a ball with the tuna in the middle. Then place it on a tray or plate, ready to fry.
8 | Once all the balls are ready, you can choose to either shallow or deep fry them. Shallow frying takes a little bit longer but it uses less oil and is a little bit safer.
9 | Heat a big frying pan and put plenty of frying oil in. When you can place a chopstick or wooden spoon in and see bubbles form around it, it’s hot enough. Very gently place the balls in, but don’t overcrowd the pan. Now fry the balls until they are slightly golden and crispy.
10 | If you’d like to avoid hot oil (depending on your child’s age), you can always use a pastry brush and brush the balls with oil and place them in the oven to brown.
› You can do everything up to the frying stage and freeze the potato balls for future frying, this is very useful when planning children’s parties :)