Seems like summer is not leaving us after all. No, wait, it IS leaving us, but not before I give you this one last recipe (ok ok, I already said it last time…. blame it on the wheather). These small tuna cakes can be served as a nibble with a little mayonnaise/yoghurty sauce on the side or served as a starter with a little salad. I’ll leave that up to you… since this blog is called fabulouslittlenibbles I went for the nibbles ;-).
- canned tuna (in water)
- tandoori paste
- bread crumbs
- crème fraîche
- drain the tuna and put it in a bowl, add the tandoori paste, the yoghurt, an egg, bread crumbs, chopped chilli and onion, and season to taste;
- mix all the ingredients well and form little cakes;
- put them in the fridge to set for a little while and fry them;
- on the side you can serve a little dipping sauce prepared with equal quantities of mayonnaise and crème fraîche, a little bit of chopped chilli and coriander.