1/2 cup fresh or stale bread torn into small pieces, or substitute with Panko, or any flour, or left-over rice, or crushed crackers
1 teaspoon lemon zest
1 Tablespoon lemon juice
1 Tablespoon liquid from the cans of tuna
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh shallots or 1 onion
3 garlic cloves ground with 3 anchovy fillets
Pinch black pepper
Pinch chili flakes
1 drop Worcester sauce
2 Tablespoons olive oil
2 scallions, well chopped
Chopped chives for garnish (optional)
1. In a separate bowl, whisk the eggs then set aside.
2. Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a Tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.
3. In a large bowl, mix together all the ingredients, except for the whisked eggs. Taste the mixture before adding the eggs to see if it needs more seasoning to your taste. Finally, add the whisked eggs and mix, so all the ingredients are well combined.
4. Divide the mixture into 4 to 6 parts, depending on how large you want each patty to be. With each part, form into a ball and then flatten into a patty. Place all the patties onto a tray, lined with wax paper. Put into refrigerator for an hour. Chilling, helps the patties stay together when you cook them.
5. In a skillet, heat the olive oil over a medium high flame. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
Serve with wedges of lemon and your favorite garden salad, or simply slices of tomato and carrot sticks, with a side dish of lentils, or rice or baked potato.