Potatoes and Tuna Kebabs

Servings: 14 kebabs

This recipe was inspired by my sister, Saima.

Ingredients:

• 6 small to medium size potatoes
• 2 cans of chunk or flecked tuna
• 3 green onions
• 1/3 cup chopped cilantro
• 1/4 cup chopped mint leaves
• 2 tablespoon of Chapli kebab masala
• 1 teaspoon red chili powder
• 1 tablespoon freshly ground ginger

Directions:

Boil and peel the potatoes. When they have become tender, mash them with a masher.

Drain the tuna cans, add a little bit of water and then drain again. Use a spoon to squeeze more of the water out.

The ratio between mashed potatoes and tuna will be 2 parts potatoes to 1 part tuna, as shown in the picture.

Place the potatoes and tuna in a big bowl together, and put the rest of the ingredients in the bowl as well (spices, cilantro, mint, onions) and mix with hand.

everything combined

Once everything is combined, make into small patties. This mixture makes up to 14 kebabs.

Then beat an egg, and dip each patty in the egg and fry in a frying pan with very little oil on medium high heat.
These are very delicious healthy kebabs, and because of the ginger and mint, the kebabs has no fishy smell at all.