Food Network UK

Tuna Kofta

0

Ingredients

  • 1 teaspoon oil
  • 1 small onions
  • 2 garlic clove
  • 1 teaspoon cumin
  • 400 g chickpeas
  • 1 eggs
  • 425 g tuna in olive oil
  • 1 tablespoon flat leaf parsley
  • 1 lemons, zest of
  • 1.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups fresh breadcrumb
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup natural yoghurt
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Greek yogurt
  • 2 tablespoons fresh mint

Use imperial measurements

Method

How to make Tuna Kofta

  • Heat oil in a small pan, add the onion and garlic and cook for 2 minutes. Add cumin and cook another minute, stirring well.
  • Place drained chick peas, egg and onion mixture into a food processor and process until chopped and well-combined. Place in a bowl and stir in the drained tuna, parsley and lemon zest.
  • Using a 1/4 cup of mixture and wet hands, shape the mixture into 8 small oval sausages. Roll each sausage in fresh breadcrumbs and place on an oven tray. Lightly coat each kofta with spray oil.
  • Bake in a preheated oven at 200°C for 15 minutes, turning half way. Thread onto wooden skewers and serve with combined yoghurt and mint or with my Apple Mint Yoghurt Salsa Recipe #320813.
  • TIP: Shape mixture into 16 smaller shapes - perhaps balls - and serve as an entrée or finger food, with Apple Mint Yoghurt Salsa Recipe #320813 in a separate bowl, for dipping.

(Courtesy of Food.com)