Ingredients for 4 people:
- 2 Mature Avocados
- 1 egg yolk
- 160 g of canned tuna
- 30 g of grated parmesan
- 2 slices of bread
- Grated bread to taste.
- Garlic powder to taste.
- salt and pepper to taste.
For breading:
- 100 g of flour, 1 egg white and 50 g of corn-flakes
- For frying: seed oil
Preparation time: 40 minutes
Meatballs have always been the best way to use, or even reuse, leftovers from the fridge. There is a belief that by mixing anything and frying it, it always turns out to be a delicious and tasty dish in the end. It may probably be true for those with easy tastes, but those who have a slightly more refined palate, those who think that health begins at the table, cannot be satisfied with a breaded and fried “mappazzone”.
So what do I propose to you? My proposal is meatballs that combine the healthy completeness of Avocado with proteins and the flavour, also appreciated by children, of Tuna. Already in another recipe on this blog I combined these ingredients and today I repeat myself, also because tuna, in my adolescence, was the key through which I learned about the taste of this fruit and became a fan.
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As always, let's start by opening the avocados by cutting them vertically, rotating the two halves in the opposite direction and removing the stone. Place the pulp in a bowl, chop it, add the previously well-drained tuna, the cheese, the finely chopped pan carré, the yolk, salt, pepper, garlic and mix delicately. The dough must remain soft but not sticky: if necessary, add a little breadcrumbs.
If we want we could enrich the taste with some spices: thyme or mint would suit us very well.
Let the dough rest in the fridge for 20-25 minutes
At this point we form medium-sized meatballs, lightly dip them in the flour, beaten egg white and finally in a mixture of breadcrumbs and crushed corn-flacks.
Yes, I know, it would be healthy to bake our meatballs in the oven or in an air fryer (no one forbids you!) but avocado, by its nature, does not excessively like heat and long cooking, so it is better to provide very short cooking in seed oil which, together with the not too small size of the meatballs, contributes to preserving the properties and taste of the avocado, avoiding that bitter note that characterizes it once cooked.
These meatballs can be a second course, but also a delicious finger-food: try them accompanied with a sauce made by blending an avocado, a jar of plain yogurt and a little lemon. They'll make you look great!
