100g spaghetti
100g canned tuna in oil
1 tablespoon finely chopped green pickle
Juice of 1/2 lemon
1 tablespoon red pepper sauce
1/2 cup all-purpose flour
1 egg
1 small zucchini
1 small bell pepper
1 small bunch of fresh parsley
To taste: salt
Oil for frying
100g spaghetti
100g canned tuna in oil
1 tablespoon finely chopped green pickle
Juice of 1/2 lemon
1 tablespoon red pepper sauce
1/2 cup all-purpose flour
1 egg
1 small zucchini
1 small bell pepper
1 small bunch of fresh parsley
To taste: salt
Oil for frying
Cook the spaghetti al dente, drain well and cut into small pieces
Add the drained tuna, chopped pickles, lemon juice, red pepper sauce, flour, and beaten egg
Mix well and refrigerate
Chop the bell pepper and zucchini
Mix these vegetables with the spaghetti mixture, season with salt to taste, and divide the mass into four parts
Place each part on a plate, cover with plastic wrap, and refrigerate for 30 minutes
Heat oil and fry the burgers for three minutes per side until crispy and golden
Drain on paper towels and serve immediately.
