Ingredients:
1 larger can of quality tuna in one piece (110-120 g of drained tuna meat)
2 medium potatoes
the smallest head of onion or purple onion
1 tablespoon finely grated carrots
1/3 teaspoon sweet ground red pepper
1/4 teaspoon ground pepper
to taste salt (if you like, you can use a little herbal spice like Vegeta)
a little fresh or dry finely chopped chives
1 tablespoon fresh chopped primrose leaf
1 tablespoon olive oil
2 tablespoons breadcrumbs + a couple of tablespoons for rolling, as desired
1 egg
Preparation:
1.
Peel a squash, grate it and slice it in salted water. While the potatoes are cooking, make some fine vegetable side dish or mixed salad :).
Drain the potatoes and while they are warm, mash them with a fork. Finely chop the onion (I put a small walnut-sized head on this measure, I don't like it to predominate) and the primrose leaf. Take the tuna in its own juice or oil, then drain and chop a little, so that no large pieces remain. Add all the spices, grated carrot, then one scrambled egg. Mix everything, then add oil (I often use tuna in my own juice / salty marinade, it is completely dry and requires extra oil). Finally, mix 1-2 tablespoons of breadcrumbs, to get a mass that you can shape. It should stay soft.
2.
Turn on the oven to heat to 200 C, and line the pan with baking paper. With oiled hands, separate the prepared mass and shape into balls, which are slightly flattened into a disk shape. Then, if desired, roll them in the rest of the breadcrumbs and arrange them on a baking sheet (I often work in this way, so that they are crispier on the outside). You will get about 10 smaller pieces. Bake in a preheated oven until they get a nice color. If you have a fan option, turn it on before the end for two minutes.
Serving:
Cool and serve with cold milk sauce, fresh salad or a side dish of stewed vegetables. It's nice and cold, just wrap it in aluminum foil before putting it in the fridge.