Combine ricotta, parmesan cheese, tuna, anchovies and mix well.

Add capers, chopped parsley, breadcrumbs and eggs. Combine all ingredients, season to taste and mix with hands until texture is smooth and consistent: if the dough is too wet, add more ricotta, if too dry add a dash of milk.

With wet hands, grab a tablespoon of dough (30g approx.) and roll to form a ball. Repeat with remaining mixture and coat each ball with breadcrumbs.

Heat oil in a non-stick skillet over medium heat. Fry the polpette for 3 mins until golden brown. Transfer to paper towels to drain.

Serve while hot with aioli or mayo and enjoy!