These are very easy to make but you need to keep an eye on them because they tend to stick to the bottom of the pan. I made a few minor changes, mainly to the method to get them to cook more quickly.
3 tins tuna, drained
4 potatoes, cut into a small dice (I leave the skin on mine)
3 tbsp canola oil
1 onion, chopped
1 tin of chick peas (19 oz), drained and rinsed
2 tsp garlic powder
2 tsp ginger powder
2 tsp salt
2 tsp cumin powder
1 tsp cayenne pepper
1 tsp garam masala
1 tsp freshly ground black pepper
1 tbsp lemon juice
1 cup chopped cilantro
4 green chillies, thinly sliced
6 tbsp bread crumbs
more oil for frying
In a large pot over medium heat, heat 3 tbsp canola oil until hot. Add the onion and fry until translucent. Add the spices (garlic powder, ginger powder, salt, cumin powder, cayenne pepper, garam masala and black pepper). Give a quick stir and then add the diced potatoes. Mix well and continue to frequently stir for about 10 minutes. If it starts to stick to the pot add a bit of water. When I make this dish I always keep a glass of water nearby because I find it tends to stick to the pot a lot.
Add the tuna, chick peas, lemon juice and green chillies. Give it a good stir. Reduce the heat and cover. Cook until the potatoes and chick peas are tender. Check on it frequently because it has a tendency to stick to the bottom.
Once everything is tender and dry, mash well with a potato masher. Add the egg and bread crumbs and mix well. Make kabob shapes and fry in a little bit of oil. My kids love eating this with roti and ketchup. They also taste great with Toum.
This makes about 30 kabobs (depending on how big you make them). I make the shapes and freeze them on a plate layering plastic wrap in between. Once frozen I transfer them to a Ziploc bag so I always have some handy for a quick dinner.