Prep time: 30 - 35 minutes
Cook time: 10 - 15 minutes
Serves: 4 as a snack
What you need:
250g yoghurt, lactose free or goats milk, sheeps milk,
1Tbsp coriander chutney (available from Indian/Asian grocers)
¼ bunch of coriander, finely chopped
small handful of parsley, finely chopped
juice of half a lemon
Tuna and Potato Mixture
2 Tbsp coconut oil
1 med brown onion, finely chopped
1& ½ tsp yellow mustard seeds
Pinch of Asofitida
A few grinds of white pepper
2&1/2 cm piece of ginger, finely grated
2 green chillies, finely chopped
2cm piece of fresh turmeric, grated
400g potatoes, Dutch creams, steamed with skin on
½ tsp Celtic sea salt
3 x 95g cans of Sirena Smoke Infused Oil tuna, drained
½ cup of Besan flour (can be known as chickpea or gram flour)
½ cup teff ivory flour
1Tbsp rice flour
½tsp Celtic sea salt
½tsp baking powder
½tsp chilli powder
a big pinch of salt
1 cup water
Oil to fry:
Neutral flavoured oil to fry, cottonseed, vegetable, rice bran – to a 7-8cm level in high-sided pan, wok or deep fryer.
2 lemon or lime, cut into cheeks
¼ bunch coriander leaves
To make Low FODMAP:
Use lactose free or greek yoghurt
Avoid coriander chutney’s with high FODMAP ingredients i.e onion or garlic
Omit onions and use the green part of spring onions
Omit besan flour and increase rice or teff flours
Step 1: Combine with the yoghurt, coriander chutney, fresh herbs and a squeeze of juice from half a lemon. Set aside.
Step 2: In a med saucepan heat the coconut oil then add the onion, mustard seed and asoefitida. Fry gently over a medium heat until the seeds begin to splutter. Add the pepper, ginger, green chilli, turmeric and cook gently until the onions soften, about 2-3 minutes.
Step 3: Break up the potatoes with your hands and add the broken potatoes and salt to the onion and spice mix and combine well.
Step 4: Finally gently flake the tinned tuna and mix well but don’t turn it to mush. Form into golf size `Bonda` and set aside.
Step 5: To make the batter, combine all dry ingredients in a mixing bowl. Add the water bit by bit and mix well.
Step 6: Heat the oil to 175-180C.
Step 7: One by one, dip the potato tuna balls into the batter and fry a few at a time in the hot oil until golden brown, this will take 2-3 minutes. Drain on paper towel.
Step 8: Serve immediately with fresh coriander, coriander yoghurt and lemon on the side.