Summary

Ingredients

• 2 cans tuna (1 x in vegetables, 1 x in its own juice)
• 1 egg (s)
• 2 tablespoon parsley, chopped
• some tomato ketchup, mustard and tomato paste
• salt
• pepper
• 1 medium onion (s)
• 2 cloves garlic, chopped
• Breadcrumbs
• 4 bread roll (s)
• Fat, for frying

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Instructions

1. Drain the fish well. Soak the rolls in water and then squeeze them out well. Mix the fish, rolls, egg, parsley and spices well. Chop the onion and roast it until golden brown in a little fat. Mix the onion and garlic well with the mixture and bind with the breadcrumbs. If the consistency is still too soft, add more breadcrumbs. Put in the fridge and let sit there for about 30 minutes.
2. Then shape patties out of them and fry them in a little fat. It goes well with parsley potatoes and a cold yogurt and herb sauce.