Serves: 4

Ingredients

• 1 large can tuna
  
• 1 large sweet potato
  
• 1 large packet Camel Brand Maltese galletti
  
• 3 fresh eggs
  
• 2 tbsp breadcrumbs
  
• 1 shallot, finely chopped
  
• 1 garlic clove, minced
  
• 1 green chilli pepper, deseeded
  
• Fresh chives, chopped
  
• 50 g plain flour
  
• Salt and pepper
  
• Vegetable oil, for frying
  

Method

1. Cook the sweet potato (baked or microwaved) until tender. Allow to cool, peel, and place in a bowl.
   
2. Drain the tuna and add it to the sweet potato. Mash together until well combined.
   
3. Finely chop the chilli, shallot, garlic, and chives, then stir them into the mixture. Season with salt and pepper.
   
4. Add one egg and the breadcrumbs, mixing well. If the mixture feels too soft, add a little extra breadcrumb. Cover and refrigerate for 1 hour.
   
5. Crush the Camel Brand galletti into fine crumbs and place in a bowl. Prepare a coating station with flour in one bowl and the remaining beaten eggs in another.
   
6. Shape spoonfuls of the potato mixture into small nuggets with damp hands. Coat each nugget first in flour, then egg, then galletti crumbs.
   
7. Deep fry in hot oil for about 1 minute per side until golden. Drain on kitchen paper.
   
8. For a lighter version, bake or air-fry until crisp and browned.