Tuna and parsley harcha

Ingredients

For 4 servings

• •55 g 55 g fine meal
• •0.5 c. à café 1⁄2 teaspoon rising powder
• •1 c. à soupe 1 tbsp olive oil
• •20 g 20 g tuna (canned, natural)
• •parsley
• •30 ml 30 mL water

Method

1. 1.In a bowl, mix 55g of fine semolina and 1⁄2 tbsp of yeast.
2. 2.Add 1 tablespoon of olive oil, and sand the meal with the fingers.
3. 3.Add 20g of tuna and parsley, mix well.
4. 4.Add 30 mL of water, mix again.
5. 5.Let stand 10 minutes.
6. 6.Form 4 small patties about 1cm thick with fingers.
7. 7.Place the cakes in a hot pan (soft to medium heat).
8. 8.Cook 4 minutes on each side.
9. 9.Serve warm or warm. Check the texture of the harchas before offering them to baby, crushing them between your lips or fingers, to ensure that the texture is adapted to your child's masticatory abilities.