The first step is to wash the leek and finely chopped it.
Take a bowl and mix leek followed by black pepper, salt, oats, tuna and egg whites. Mix all the ingredients evenly with help of a large spoon.
Now make small little round balls of the size you want. If the material is sticky then you can add bread crumbs in it or brush a few drops of oil on your palms to make balls easily.
Keep the balls in the refrigerator for 15 minutes because it will get firm and hold a round structure perfectly, and it will be easy to steam.
Next, transfer the prepared balls in a deep-fried pan on a medium flame and add a tablespoon of butter in it and cover it with lid for 15 to 20 minutes or until the meatballs get a golden brown color and turn crispy.
The best way to serve fish meatballs is to serve with mayo dip or siracha sauce. If you are serving it in lunch or dinner you can serve it with garlic boiled rice or a tortilla
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