Sirena Tuna and Potato Bonda

Sirena Tuna and Potato Bonda

Famous for its crispy outer and delicious stuffing, our tuna take on the potato bonda is best served with a spiced yoghurt dipping sauce and plenty of coriander.

  • Prep:30 Min
  • Cook:10 Min
  • Yields:4 Servings
  • Effort:

Ingredients

Spiced Yoghurt

Tuna and Potato Mixture

Batter

Oil to Fry

To Serve

Directions

  1. Combine the yoghurt, coriander chutney, fresh herbs and a squeeze of juice from half a lemon. Set aside.
  2. In a medium saucepan, heat the coconut oil and then add the onion, mustard seeds and asafoetida. Fry gently over a medium heat until the seeds begin to splutter. Add the pepper, ginger, green chillies, turmeric and cook gently until the onions soften. About 2-3 minutes.
  3. Break up the potatoes with your hands and add the broken potatoes and salt to the onion and spice mix. Combine well.
  4. Gently flake the tuna and mix well, but don’t turn it into mash. Form into golf size 'Bonda' and set aside.
  5. To make the batter, combine all dry ingredients in a mixing bowl. Add the water slowly and mix well.
  6. Heat the oil to 175-180C.
  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.
  8. Serve immediately with fresh coriander, coriander yoghurt and lemon/lime on the side.