School Lunchbox
Baked Tuna Potato Balls, a Savory Fish-Smell-Free School Lunch
Prep
25 min
Cook
30 min
Servings
4
Level
Easy
These soft potato balls filled with savory tuna are baked until the outside turns golden and crispy without needing to deep-fry in oil. Perfect for school lunches since they're easy to eat by hand, still taste great even when cold, and are packed with protein to fuel your kid's activities all day long.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams potatoes, peeled and diced
- 170 grams canned tuna in water, drained
- 40 grams onion, finely chopped
- 2 cloves garlic, finely chopped
- 50 grams carrot, finely grated
- 2 tbsp scallions, thinly sliced
- 2 eggs
- 50 grams cheddar cheese, grated
- 80 grams panko bread crumbs
- 30 grams all-purpose flour
- 1 tbsp margarine
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2 tbsp cooking oil, for brushing
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👩🍳 Instructions
- 1 Boil the diced potatoes in boiling water for 15 minutes, or until tender when pierced with a fork, then drain and mash while still hot.
- 2 Heat the margarine in a skillet, then sauté the onion and garlic over medium heat for 2 minutes until fragrant and softened.
- 3 Add the grated carrot and sauté for 1 minute, then add the shredded tuna, stir to combine, and cook for 2 minutes until well mixed. Remove from heat and let cool slightly.
- 4 Combine the mashed potatoes, sautéed tuna mixture, scallions, grated cheese, 1 egg, salt, and pepper in a large bowl. Mix well until the mixture holds together and isn't overly sticky.
- 5 Shape the mixture into balls about the size of ping-pong balls (around 30 grams each), pressing firmly with your hands so they hold together well.
- 6 Prepare 3 shallow bowls: all-purpose flour, beaten egg (whisk the remaining 1 egg), and panko bread crumbs. Roll each potato ball in the flour, dip into the beaten egg, then coat evenly with panko.
- 7 Preheat the oven to 400°F (200°C) for 10 minutes. Arrange the potato balls on a baking sheet lined with parchment paper, spacing them apart.
- 8 Brush the surface of each potato ball with cooking oil using a pastry brush so they bake up golden and crispy.
- 9 Bake on the middle rack of the oven for 20-25 minutes, flipping the potato balls at the 12-minute mark, until the entire surface is golden brown and feels crispy to the touch.
- 10 Remove from the oven and let cool for about 5 minutes before packing into a lunch box so the steam doesn't make them soggy.
💡 Tips
• Pack the potato ball mixture firmly so it doesn't fall apart while baking, especially at the seams where the coating meets.
• You can prep these the night before: shape and coat them, store in the fridge in a well-sealed container, then bake straight away in the morning.
• Swap the tuna for shredded chicken or shredded mackerel if your little one isn't a big fan of tuna.
• For extra-crispy results that last longer, use an air fryer at 350°F (180°C) for 12-15 minutes as an alternative to the oven.
📊 Nutrition Facts / serving
265
Calories (kcal)
14 g
Protein
10 g
Fat
28 g
Carbs
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