Tuna meatballs with caper dip

Fast food can also be healthy: Homemade fish cakes with vegetables

© W & B / Oliver Brachat

Ingredients for 4 persons:

1 bunch of chives
4 tbsp capers
1 large organic lemon
300 g tuna without oil (can)
6 tbsp breadcrumbs
2 small eggs
Salt pepper
1 tbsp rapeseed oil
300 g skimmed milk yogurt


Wash and finely chop the chives. Coarsely crush the capers. Wash the lemon, grate finely and squeeze. Drain the tuna, coarsely puree with breadcrumbs, eggs, lemon juice and half of the chives and capers. Season with salt and pepper.

Shape the tuna mixture into about 20 meatballs with two tablespoons and fry them in hot oil on each side for about 5 minutes on a medium heat in a non-stick pan. Mix the yogurt with lemon zest, the remaining chives and the remaining capers. Salt, pepper and serve with the meatballs.

Preparation time:

about 25 minutes

Per person approx .:

228 kcal (= 953 kJ), 27 g protein, 6 g fat, 14 g carbohydrates, 1 g fiber

Tip: First pick the canned tuna with a fork so that it can drain well.