Little tuna fish cakes
Ingredients
| 2 | canned tuna fillet in its own sauce |
| 1 | potato |
| 1 | zucchini |
| 1 | carrot |
| 1 | red pepper |
| 50 g | parmesan |
| 0.5 | zest of lemon |
| 1 | egg |
| 1 stalk | fresh garlic |
| — | black pepper |
| — | salt |
| — | olive oil |
Instructions
Makes 11 fish cakes. Grate the potato, carrot and zucchini and squeeze out the excess water by hand. Transfer the drained "meat" into a bowl. Add the tuna fillet, drained of its liquid. Grate or finely chop the red pepper and the lemon zest, and finely chop the fresh garlic. Grate the parmesan as well and crack in one egg. Add a few drops of olive oil, season with black pepper and just a tiny bit of salt, since there is parmesan. Mix everything by hand until you get a homogeneous mixture. Line a baking tray with baking paper. Heat the oven to 200 degrees. Shape the fish cakes by hand and arrange them on the paper. Bake them without any extra fat for about half an hour. If you like, halfway through baking you can gently turn them so they bake evenly on both sides. Serve them cold.