Bake or microwave the sweet potato until you can easily prick it with a toothpick. Allow it to cool off before cutting it.
Remove the skin and place it into a bowl.
Open the tuna and discard the oil.
Add it to the sweet potato.
Slice the pepper in half and remove the seeds.
Place the pepper, shallot, garlic, and some chives in a small food processor and finely chop them down.
Add the herbs to the bowl and season with salt and pepper.
Add one egg and the breadcrumbs and mix everything well.
If it’s too soft, add some more breadcrumbs.
Cover the bowl and refrigerate the mixture for about an hour.
Crush the Galletti until they are fine pieces and place them into a bowl.
Prepare the coating station by whisking the two remaining eggs, and add the flour into a separate bowl.
Create the nuggets by taking about a spoonful of the potato mixture and forming them into small nuggets.
Using damp hands will make the process simpler.
Pass them through the flour, followed by the egg, and then through the Galletti.
Deep fry them in hot oil for about a minute per side until they are nicely golden.
Drain them on a kitchen towel to remove the access oil.
For a healthier alternative, you can air-fry or bake them until nicely brown.