1. Peel the garlic clove, crush into the Greek yoghurt and stir well. Let it steep for 15 minutes.
2. Peel the onion and cut into fine cubes. Sweat in a pan until they turn lightly brown.
3. Chop the dried tomatoes and finely chop the oregano. Drain the juice from the tuna well and mix with all the other ingredients except the feta. Allow to steep briefly.
4. Shape the mixture into 6 small patties and press a small piece of feta into the inside of each one. Fry in olive oil until golden brown on all sides, turn the heat down and cook for approx. 10 minutes.
|100 g||Greek yoghurt|
|20 g||sun-dried tomatoes|
|1 stalk||fresh oregano|
|2 tins||tuna (in own juice)|
|50 g||oat flakes|
|70 g||Your Daily Protein Egg White Nature|
|1 tbsp.||basil (dried)|
|1 tbsp.||low-fat quark|
|1 tsp.||tomato purée|
|20 g||feta (light)|
|1 tbsp.||olive oil|