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. 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. 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. 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. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
