Oven-baked tuna and chickpea meatballs

Ingredients for 2 servings:

• 200 g chickpeas from the can
• 1 can tuna in its own juice
• 2 m.-sized eggs
• ½ red chili pepper(s)
• salt and pepper
• Ginger powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick, easy and filling – also good for on the go

Preheat the oven to 180°C (top/bottom heat). Strain the chickpeas and squeeze the tuna well to stop any drippings. Finely dice the chili pepper and the red onion. Mash the chickpeas with a fork and mix with all the remaining ingredients. Season to taste with salt, pepper, and a little ginger powder. Just be aware that the chickpeas will absorb some of the seasoning. Form 8-10 patties from the mixture and spread them evenly on the baking sheet. Bake in the preheated oven for about 20 minutes, turning once if necessary. If this is too dry for you, you can substitute a little sour cream or stir in cream cheese. I wanted a lactose-free version, so I decided against using cream cheese. It’s low in calories due to the lack of fat and very filling. If you’re not so conscious of the calories, or don’t want to, you can of course fry the patties in a pan with a little oil until golden brown. It’ll probably taste delicious, too.