3 cans (175 g each) tuna, drained
125 ml fresh white breadcrumbs
60 ml finely chopped parsley
salt and freshly ground black pepper
juice and zest of 1 small lemon
1 small onion, grated
oil for shallow frying
2-4 bread rolls
Mix the ingredients for the tuna cakes except the oil and shape them into
patties, flattening them slightly.
Chill for a few minutes. Heat the oil and fry the patties over low heat until
golden brown and done.
Halve the bread rolls without cutting all the way through.
Divide the lettuce, tuna cakes, tomato and cucumber slices and mayonnaise
among the bread rolls.
Serve with potato chips or fresh beetroot salad.