Zucchini and tuna patties with tomato and pepper vegetables

Ingredients for 2 servings:

• 1 zucchini
• 1 can tuna, in its own juice
• ½ onion(s)
• 1 large egg(s)
• 1 tbsp flour
• 1 bell pepper(s), yellow
• 1 handful of tomatoes, small, e.g. Genovese, Carabobo or similar
• 2 spring onions
• 1 clove(s) garlic
• salt and pepper
• Herbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Low-carb

First, grate the zucchini into a sieve, season with salt, and place it over a bowl to drain. Finely slice the spring onion and finely dice the tomatoes and bell pepper. Leaving the tomatoes in the center makes the vegetables extra juicy. Heat a little olive oil in a small saucepan and sauté everything together. Finely chop the garlic and add it. Season with salt, pepper, and herbs (e.g., parsley or Italian herbs). If the tomatoes are very acidic, you can add a pinch of sugar. Cover and simmer over medium heat for a while. Squeeze the zucchini dry and place it in a bowl. Finely dice the onion. If you don’t like raw onions, you can sauté them briefly in a pan first. Drain the tuna and add it to the bowl along with the egg, flour, and onion. Mix everything together and season with salt, pepper, and herbs to taste. Heat some olive oil in a pan, form small patties from the mixture, and fry them until browned on both sides. Arrange the patties on top of the tomato and pepper mixture.