2x Tins of Sealord tuna in spring water
2x Delmaine tins of chickpeas
4x spring opinions
1x red capsicum
1x handful of mint leaves
Salt, pepper, spices or chilli depending on your preference
Mash the chickpeas into a smooth paste type consistency add the
drained tuna and season. Mix well. Dice the capsicum and spring onion
so you have small chunks. Mix these into the chickpea and tuna mix.
Blend until evenly mixed. Break the 4 eggs into the final mix and stir
Chop up salsa ingreds.
Heat a frying pan and add a teaspoon of coconut oil, meanwhile shaping
the mix into little patties of even thickness. Whack them in the pan
until golden brown on both sides.
Serve warm with a healthy serving of salsa, could add sour cream if
you added spice.