INGREDIENTS
1 can (185g) tuna, drained and flaked.
1 small onion, finely chopped.
30ml parsley, finely chopped.
10ml curry powder.
180ml fresh breadcrumbs.
2 extra-large eggs, whisked.
15ml lemon juice.
salt and freshly ground black pepper, to taste.
30ml margarine.
30ml flour.
180ml milk.
400ml fresh breadcrumbs.
oil for shallow frying.
STEPS
In a bowl mix the tuna, onion, parsley, curry powder, 180ml breadcrumbs, eggs and lemon juice together.
Season with salt and black pepper to taste.
In a saucepan on the stove melt the margarine.
Stir in the flour until smooth.
Gradually add the milk, while stirring constantly.
Heat until the mixture comes to the boil and thickens.
Mix the white sauce with the tuna mixture.
Leave to cool.
Drop spoonfuls of the mixture in the remaining 400ml breadcrumbs.
Shape into balls.
Put in the fridge and leave to chill for 30 minutes.
(The mixture is fairly slack).
Fry the balls in hot oil until done and golden brown
