Tuna and potato meatballs

Procedure

Boil the potatoes (buy baked potatoes or old potatoes, very dry and that don't absorb too much water) and, Once cooked, peel and crush them while they're still hot. If you prefer, you can also steam potatoes or microwave potatoes. Allow to cool.

Drain tuna from excess oil (or from the water if you have chosen the natural one) and shred it by hand. Join it with potatoes. Add the whole egg, the chopped basil (alternatively you can also use a little parsley or lemon thyme), finely chopped capers and grated lemon zest. Add the grated cheese, if you've decided to put it, then add salt and pepper to taste.

Taste the mixture to see if it's tasty enough. Mix with a spoon until you get a firm and homogeneous mixture. If the potatoes are as dry as they should be, you won't need to add breadcrumbs, that would dry the dough making it less fluffy and flavorful. To make it easier to shape the meatballs later, let the dough rest in the refrigerator for at least 30 minutes.

After the interval of rest, with damp hands form many large meatballs when a ping pong ball and breadcrumbs or cornflies, that I really like because it gives life to a crispy, dry breading.

Fried: Fry the meatballs in plenty of peanut oil or high oleic sunflower oil at 165 degrees (use the indispensable kitchen thermometer) until golden brown. They are both hot and cold.

IN THE OVEN: Preheat oven to 200 degrees static. Line a baking sheet with parchment paper, grease with extra virgin olive oil and arrange the meatballs. Bake in a hot oven for about 15 minutes, turning them halfway through cooking. Meatballs must be golden, to speed it up you can, in the last minutes of cooking, move the oven to ventilated mode. Bon appétit!