Tuna fish cakes with salsa

Ingredients for 3 servings:

• n. B. Water (salt water)
• 100 g spaghetti or other thin vermicelli
• 1 can tuna in its own juice
• 1 egg(s)
• 1 garlic clove(s)
• 1 tbsp flour
• Paprika powder
• possibly Parmesan or feta cheese
• 4 tomatoes
• 2 onions
• 200 ml sauce (tomato-chili sauce)
• Oregano, fresh
• n. B. Oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fried tuna noodle balls with salsa sauce

For the salsa, dice the tomatoes and onions. Set aside a few diced onions for the patties. Mix everything else with the seasoning sauce and fresh oregano, and chill. For the tuna patties, break the spaghetti in half twice and cook in salted water until al dente. Mix the tuna with the egg. Chop the garlic and add it with the diced onions. Mix everything well with a little paprika. Gradually fold in the spaghetti until evenly distributed (there may be some leftover spaghetti). Thicken the mixture with a little flour—only as much as absolutely necessary! Divide the mixture into portions and shape into flat patties (makes about 6 patties). Fry in a pan with oil until golden brown. Refining tip: Add grated Parmesan to the base mixture or a piece of feta cheese to the center of each patty.