• Ingrediente:

• 7 conserve cu ton in ulei de masline (eu am folosit Rio Mare – 80 grame conserva);

• 2 cepe;

• 3 morcovi;

•   6 catei de usturoi;

•   2 oua;

• 1 legatura de marar;

• 1 legatura de patrunjel verde;

• 4 linguri de pesmet;

•  6 linguri faina de grau;

•  cimbru uscat;

• boia dulce;

•  sare;

•  piper;

•  ulei pentru prajit.

Timp de preparare: 1 ora

Portii: 40 chiftele

Mod de preparare:

Scurgeti tonul din conserve de excesul de ulei. Morcovii si cepele se curata, se spala si sunt taiate marunt. Morcovul puteti sa il dati prin razatoarea mica. Cateii de usturoi se curata, se spala si se dau prin presa. Spalati mararul si patrunjelul verde si dupa il tocati foarte marunt. Intr-un bol adaugati tonul din conserve, morcovul, ceapa, usturoiul, mararul si patrunjelul verde. Amestecati totul si puneti cele 2 oua. Amestecati din nou si adaugati treptat cate o lingura de pesmet pana cand compozitia pentru chiftele se ingroasa. Daca mai este nevoie de pesmet, puteti adauga. Puneti sare, piper, boia dulce si cimbru dupa gust. Formati chiftelele dupa preferinta, mai mari sau mai mici. Dupa ce le-ati format de dati prin faina de grau.

Puneti ulei la incins intr-o tigaie. Cand uleiul s-a incalzit, adaugati chiftelele in tigaie si lasati la foc mediu. Dupa cateva minute, intoarceti chiftelele pe cealalta parte pentru a se praji uniform. Scoateti chiftelele din tigaie si lasati-le pe prosoape de hartie.

Puteti sa serviti chiftelele cu dulceata de ardei iute. Reprezinta un aperitiv foarte gustos, simplu si usor de facut!

Bon Appétit!

Ingredients:

• • 7 cans of tuna in olive oil (I used Rio Mare - 80 grams per can);

  •  2 onions;

  •  3 carrots;

  •  6 cloves of garlic;

  •  2 eggs;

  •  1 bunch of dill;

  • 1 bunch of fresh parsley;

  •  4 tablespoons of breadcrumbs;

  • 6 tablespoons of wheat flour;

  •  dried thyme;

  • sweet paprika;

  •  salt;

  •  pepper;

  • oil for frying.

Preparation time: 1 hour

Servings: 40 meatballs

Method of preparation:

Drain the tuna cans of excess oil. Peel the carrots and onions, wash and chop finely. You can grate the carrots with a fine grater. Peel, wash and press the garlic cloves. Wash the dill and fresh parsley and chop them very finely. In a bowl, add the drained tuna, carrots, onions, garlic, dill and parsley. Mix everything together and add the two eggs. Mix again and gradually add one tablespoon of breadcrumbs until the meatball mixture thickens. If more breadcrumbs are needed, you can add them. Season with salt, pepper, sweet paprika and thyme to taste. Form the meatballs to your preferred size, larger or smaller. Once formed, coat them in wheat flour.

Heat oil in a frying pan. Once the oil is hot, add the meatballs and cook over medium heat. After a few minutes, turn the meatballs over to fry evenly on the other side. Remove the meatballs from the pan and let them rest on paper towels.

You can serve the meatballs with hot pepper jam. They make a very tasty, simple and easy-to-make appetizer!

Bon Appétit!