Tuna and Courgette Kebabs
Ingredients
- 2 courgettes, grated
- 3 cans of tuna (in brine)
- 2 - 3 small onions
- 3 - 4 cloves of garlic
- 1 tbsp oil (extra for frying)
- 1/2 tsp + 1 tsp salt (for salting courgettes and for tuna mixture)
- 1/2 tsp paprika
- 1 - 1.5 tsp chilli flakes
- 1/2 cup chopped parsley/coriander
- 2 eggs
- juice of half lime/lemon (optional)
- 2 - 3 tbsp plain flour
Preparation
Grate the courgettes and sprinkle 1/2 tsp salt, leave in a colander or sieve to remove water.
In 1 tablespoon of oil, saute lightly the diced onion and garlic cloves until lightly brown, remove from heat and allow to cool.
In a large bowl drain and crumble the tuna by hand. Add in the remaining ingredients along with the sauteed onions and garlic (use only 1 teaspoon of salt if you have already used 1/2 teaspoon to salt the courgettes). Mix everything together well and shape into round patties, place on a flat tray or chopping board and allow to chill for 20 minutes in the fridge before shallow frying.
Fry the kebabs in a little oil, too much oil will cause the kebabs to absorb the oil and collapse. Fry for 3 - 5 minutes on each side over a medium low flame or until golden brown and cooked all the way through. Serve with salad and your favourite side.
