Tuna Kofta

Ingredients

• 1 teaspoon oil
• 1 small onion, finely minced
• 2 garlic cloves, finely minced
• 1 teaspoon cumin
• 400 g chickpeas, drained
• 1 egg, beaten
• 425 g tuna in olive oil, well drained
• 1 tablespoon flat leaf parsley, chopped
• 1 lemon, zest of, grated
• 1 1/2 cups fresh breadcrumbs
• 1/2 cup natural yoghurt or Greek yogurt
• 2 tablespoons shredded fresh mint

Directions

1. 1

   Heat oil in a small pan, add the onion and garlic and cook for 2 minutes. Add cumin and cook another minute, stirring well.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.