Friday - - Food -

Prep time 30 mins Cook­ing time about 10 mins Serves 4-6

3 cans (170g each) tuna 200g can chick­peas, drained and mashed 4 tbsp roughly chopped fresh co­rian­der 100g feta cheese, crum­bled (op­tional) 1 small lemon, zested and juiced 6 spring onions, finely chopped 4 tsp corn­flour Oil, for shal­low fry­ing FOR TZATZIKI: ½ cu­cum­ber, grated 250ml Greek yo­gurt TO SERVE Pita breads and let­tuce

Drain the tuna well and mix with the re­main­ing patty in­gre­di­ents, ex­cept oil. Shape the mix­ture into four or six evenly sized pat­ties and re­frig­er­ate for at least 10 min­utes. Fry the pat­ties in the oil un­til cooked through. Set aside. To make the tzatziki, blitz the cu­cum­ber and yo­gurt to­gether and sea­son. Cut the pita breads in half, and fill each with a tuna patty, let­tuce and a large dol­lop of tzatziki. Serve im­me­di­ately.


Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.