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Tuna Fish Balls
This recipe is kosher for Passover.
Tuna Fish Balls Eileen Goltz | Pareve

makes 8 servings

This is a wonderful do a head appetizer or quick snack


4 cups cooked mashed potatoes

1 large can of white tuna fish in water, drained

1/2 to 1 tablespoon chopped onion

1 teaspoon dill weed (optional)

3 eggs, separated

Salt and pepper to taste

potato starch if necessary

oil for frying


In a bowl combine the mashed potatoes, tuna fish, egg yolks and seasonings. Mix well. In the bowl of an electric mixer beat the egg whites until they are stiff and then fold them into the tuna mixture. Make into balls (ping pong ball sized) and fry in hot oil. Can be made ahead of time and reheated in the oven on a blech. Makes 24 to 30 pieces.