Corn and tuna chili bites

By Drum Digital
10 April 2014

Preparation time: 10 min

Cooking time: 15 min

Makes more than 30


500 ml (2 cups) self-raising flour

10 ml (2 tsp) cumin

1 large onion, chopped

3-4 green chillies, seeded and chopped

2 cloves garlic, finely chopped

60 ml (¼ cup) fresh coriander, chopped

500 ml (2 cups) water

1 can (187 g) shredded tuna in brine, drained

410 g (1 tin) whole kernel corn

salt and pepper

oil for deep fat frying


1. In a medium-size mixing bowl, mix the flour, cumin, onions, chillies, garlic and coriander together. Slowly add the water and mix to form a lump-free batter.

2. Stir in the tuna and corn, then slightly season with salt and pepper to taste. Heat the oil, add spoonfuls of the batter and fry for 2 to 4 minutes until puffed up and golden.

3. Transfer to a plate lined with kitchen paper to absorb the excess oil. Repeat with the rest of the batter till done.

Serve with chips or a side salad for lunch.

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