Step 1

Boil potatoes in a pot of water with little salt till soft for about 20 minutes.

Step 2

In a bowl, mash hot potatoes with a fork and combine with the tuna flakes, mayonnaise, flour and breadcrumb. Add egg, mix well and blend in coriander leaves with a dash of salt and pepper. Refrigerate tuna mixture for 30 minutes. (you may add a little more plain flour if mixture is too soft).

Step 3

Grease spoon with some oil, so the tuna mixture will slip into the hot oil easily. Deep fry tuna balls at medium low heat till golden brown.

Step 4

Place tuna balls on a kitchen paper to drain away oil before serving.