Summary

Ingredients

• 1 can tuna in its own juice
• 1 egg (s) or 2 egg whites
• 20 g wholemeal flour your choice
• salt and pepper
• some garlic, squeezed through
• Chili powder
• 200 g cauliflower
• 20 g Schabzier cheese
• some parsley, chopped
• 5 g coconut fat

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Instructions

1. For the meatballs:
2. Drain the tuna well and squeeze it out well so that most of the liquid is outside.
3. Then mix with the egg and wholemeal flour, season with salt, pepper, garlic and chilli and knead well. Shape small meatballs and fry them with the coconut oil over medium heat.
4. Turn in between until you have the desired tan.
5. For the puree:
6. Boil the cauliflower until it is done, drain, puree and season with salt, pepper, parsley and Schabziger cheese.
7. In the end just serve.