Cheesy Tuna Melt Balls

INGREDIENTS:

4 cans tuna in water drained
1 1/4 cups bread crumbs divided
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
zest of 1 lemon optional
2 tablespoons fresh parsley chopped
2 large eggs beaten
1 1/2 cups shredded cheddar cheese
1/3 cup mayo
For Frying:
2 eggs beaten
1 cup bread crumbs
Vegetable oil for frying

DIRECTIONS:

Add one cup of bread crumbs to a medium bowl and set aside.
Making Tuna Balls:
Open the cans of tuna, scoop tuna chunks into a colander and drain.
Add drained tuna to a large bowl.
Add 1/4 cup of bread crumbs, garlic powder, onion powder, salt, pepper, lemon zest, chopped parsley, 2 beaten eggs, cheese and mayo to a large bowl. Using a spatula stir to combine all the ingredients.
Using a cookie scoop (I used the 2 tablespoons one), take a scoop of the tuna mixture, dump it into the prepared bowl with bread crumbs. Cover in bread crumbs, roll gently into a more perfect ball and place on a cutting board. Repeat with the remaining tuna mixture.
Refrigerate tuna balls for at least 1 hour before frying, otherwise they won’t hold their shape …