Ingredients:
- 1 jar spicy Alelma Alonnisos tuna in oil (remove the peppers)
- 4 medium sized boiled potatoes
- 1 egg
- small quantity of milk
- Oregano
- 1 finely chopped onion
- ¾ teacup grated toasted bread
- small quantity of finely chopped parsley
- salt, pepper
Directions:
In a mixing bowl Knead all the ingredients together (if we prefer our meatballs more spicy, we melt and add to the mixture 1-2 red peppers form the tuna jar). Leave the mixture in the refrigerator to cool for about 15 minutes for the dough to become firm. When ready knead the mixture into small, round meatballs, dust in flour and deep fry in oil.
