Tuna Kofta - cooking recipe

Ingredients

1 teaspoon oil
1 small onion, finely minced
2 garlic cloves, finely minced
1 teaspoon cumin
400 g chickpeas, drained
1 egg, beaten
425 g tuna in olive oil, well drained
1 tablespoon flat leaf parsley, chopped
1 lemon, zest of, grated
1 1/2 cups fresh breadcrumbs
1/2 cup natural yoghurt or 1/2 cup Greek yogurt
2 tablespoons shredded of fresh mint

Preparation

Heat oil in a small pan, add the onion and garlic and cook for 2 minutes. Add cumin and cook another minute, stirring well.
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.
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.
Bake in a preheated oven at 200\u00b0C 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.
TIP: Shape mixture into 16 smaller shapes - perhaps balls - and serve as an entree or finger food, with Apple Mint Yoghurt Salsa Recipe #320813 in a separate bowl, for dipping.