Sastojci: 320g tune, ocedjene, 200g kinoe, 3 jaja, 1 glavica crnog luka, manja 2 cena belog luka, 2 kasike peršinovog lista (sitno iseckanog), 1/2 kasicice kima u prahu, 1 kasicica aleve paprike, maslinovo ulje, za sos - 200g grčkog jogurta, 3 kasike tahinija, 1 kasika soka od limuna.
Priprema:
1. Skuvati kinou. Crni luk i beli luk očistite i sitno iseckati.
2. Dodati crni i beli luk, persun, tunu, jaja i zacine. Mešati dok se ne sjedini. Oblikovati pljeskavice.
3. Peci na maslinovom ulju 3-4 minuta sa svake strane ili dok ne porumene. Prebacite na papirnati ubrus.
ILI
4. Zagrejati rernu na 180C. Stavite pljeskavice u pleh obložen papirom za pečenje, svaku pljeskavicu poprskati uljem i peci 25-30 minuta ili dok ne porumene.
5. U ciniji umutiti sve sastojke za sos.
Ingredients: 320g of tuna, drained, 200g of quinoa, 3 eggs, 1 onion, 2 cloves of garlic, 2 tablespoons of parsley leaves (finely chopped), 1/2 teaspoon of cumin, in powder, 1 teaspoon of sweet papruka in powder, olive oil, for the sauce - 200g of Greek yogurt, 3 tablespoons of tahini, 1 tablespoon of lemon juice.
Preparation:
1. Cook quinoa. Clean and finely chop the onion and garlic.
2. Add onion and garlic, parsley, tuna, eggs and spices. Mix until combined. Form patties.
3. Bake in olive oil for 3-4 minutes on each side or until golden brown. Transfer to a paper towel.
OR
4. Heat the oven to 180C. Place patties in a baking tray lined with baking paper, spray each patty with oil and bake for 25-30 minutes or until golden brown.
5. Whisk all the ingredients for the sauce in a bowl.
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