Crispy-fried Potato & Tuna Balls with Udon

Serves: 4

Style: Modern

Difficulty: Easy

Ingredients

2 large potatoes, peeled, cooked & mashed
185g tuna, drained
2 tbsp coriander, chopped
1 egg, beaten
1/2 cup Krummies (or other breadcrumbs)
salt & pepper to taste
180g Hakubaku Udon noodles, as per packet directions
bunch choi sum or bak choi, washed & chopped
small head broccoli, washed and sliced thin
10 snow peas, washed & sliced into shreds
soy sauce & hoisin sauce to taste
vegetable oil for frying
lemon wedges to serve

Udon

Method

Method: Mix together potatoes, tuna, coriander salt and pepper, form into 12 balls, dip first in egg then into Krummies and shallow fry on medium heat in vegetable oil until golden brown. Drain on paper towel.

In a wok, heat a tablespoon vegetable oil on high heat, add green vegetables and toss for 2 minutes, add soy sauce and Hoisin and stir one more minute, then take off heat and stir through noodles.

Serve balls with noodles and lemon wedges on the side.

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