Tuna Kofta

12 ingredients
5 steps

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 1/2 cup Greek yogurt
  • 2 tablespoons shredded of 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 entree or finger food, with Apple Mint Yoghurt Salsa Recipe #320813 in a separate bowl, for dipping.

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