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Fuhjehi Kavaabu

Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins

Tuna Mixture
 3 cans tuna – drained
 1 Scotch Bonnet (githeyo mirus) – finely chopped
 ⅓ cup curry leaves – finely chopped
 3 cups potatoes – boiled and mashed
 1 tsp pepper powder
 1 tbsp ginger – grated
 3 onions – finely chopped
 ¾ cups lemon juice
 Salt to taste
Batter
 3 cups flour – sifted
 1 egg
 1 tsp salt
 ½ tsp turmeric powder
 1½ tsp baking powder
 water
Frying
 Vegetable oil
1

Mix onion, chili, ginger, pepper and salt. Squeeze the mixture well to make sure the tastes of the different ingredients blend together.

2

Add the tuna and mix, squeezing gently, before adding the potatoes. The mixture should now be a thick paste-like mixture.

3

Add salt, turmeric powder, baking powder and egg into the flour for the batter. Gradually add the water and mix to form a thick batter.

4

Shape the tuna mixture into small balls and put in the batter.

5

Use a spoon to scoop up the tuna balls from the batter and into the heated oil.

6

Deep fry, drain and serve.

Nutrition Facts

Serving Size 10 - 12 people