A Yemeniyah's Recipes

This was the best picture I could take before they were devoured. So, it’ll have to do until I make them again.You can stuff them into pita bread pockets with iceberg lettuce and the avocado salad, for a quick and delicious sandwich.

For the tuna patties:

1) 1 big potato–peeled, quartered and boiled in salt water. After it’s cooked through, mash it either with a fork or potato masher

2) 2 4 oz.cans of gourmet solid white tuna, drained.

3) 1/2 medium onion finely chopped

4) 1 tblsp of finely chopped dill

5) 2 tblsp of finely chopped cilantro

6) 1 jalapeno–finely chopped. Less if you do not want it to be spicy.

7) 1 clove of garlic, minced

8) 1/4 tsp of paprika

9) 1/4 tsp cayenne (optional)

10) 1/4 tsp of Salmon Steak Seasoning

11) 1/4 tsp of ground cumin

12) Salt and pepper

13) 1 tblp of unseasoned bread crumbs to mix in withe tuna patties. More for breading.

14)  1 egg

15) 1/2 cup of Canola oil

Mix ingredients 1-13 well, and make 13 small patties. Dip each in the egg and then the bread crumbs and fry in the oil at medium heat. Brown on each side, place on a paper towel for excess oil to drain and serve with your favorite dip.  I made the following avocado salad by mixing the following ingredients:

1)diced up  ripe avocado

2)finely chopped 1/2 of a yellow onion

3) finely chopped jalapeno (as desired)

4) 1 small tomato, 1 tbslp of cilantro

5) 1 minced clove of garlic

6)  2 tblsps of yoghurt

7) salt to taste

Mix well and serve chilled.