• 1 Cup (100g) fresh spring onions, finely chopped
• 1 Cup (180g) dark zucchini, grated on the fine side of the grater
• 1 Cup (100g) carrot, grated on the fine side of the grater
• 1 Cup (40g) fresh parsley, finely chopped
• 1 Heaping teaspoon of cumin (spice)
• 1 Teaspoon of salt
• 1 Pinch of black pepper
• 2/3 Cup (100g) breadcrumbs (rusk) plus extra for coating
• Plenty of Sunflower oil for frying
METHOD
1. In a saucepan, place the potatoes and add tap water. Put it on the heat and boil for 15 minutes or until the potatoes are soft. Let them cool down. Drain them and put them in a bowl. Mash them. In a bowl, put the potatoes and mash them.
2. Add the tuna, after draining it, the spring onions, the zucchini, the carrot, the parsley, the cumin, the salt, and the pepper. Mix well and add breadcrumbs. Add little by little each time because you might not need the whole amount. Add breadcrumbs until you have a firm mixture that can be shaped into small patties. In a small pot, add plenty of oil to cover them halfway.
3. Shape round patties, about 40g each, and coat them in the breadcrumbs. Fry in the hot oil for 3-4 minutes. Remove them onto a slotted spoon or strainer to drain the excess oil. Serve the patties hot.
