BURGER WITH FISH

1.	Drain the tuna to remove the preservative liquid and sterilize it well.
2.	If you have raw fish, then cook it in the air, cool it and cut it into small pieces.
3.	Grind the bread in a meat grinder or blender.
4.	In a similar bowl, combine all the ingredients.
5.	Knead them very well, until the mixture is homogenized. If it is runny, add a little flour or breadcrumbs to make it firm.
6.	Shape one burger, one at a time, to the desired size and shape and place them in a greased baking pan.
7.	Then bake in the oven, for 45´, until golden brown, at 170 degrees, depending on the oven.
8.	They are served hot with various accompaniments such as rice, mashed potatoes, mashed potatoes, chips, vegetables, rice pudding, with a sauce of your choice, etc.
9.	Tip:
10.	When fasting we can use soy-ginger and mushrooms instead of fish, without the eggs. To make it thicker and not dissolve, add a little more flour.
11.	Be careful to create a mass that is hard and not runny, because you will have trouble rolling it.

	14 kg of tuna, or frozen salted or frozen cod or perch or other fish of our preference500 g of tuna or frozen salted or frozen cod or perch or other fish of our preference
	5 kg of stale bread150 g of stale bread
	1 kg oil1 cup of brown oil
	2 ½ kg onion, finely chopped200 g onion, finely chopped
	1 wine cup garlic, finely chopped2 garlic teeth, finely chopped
	2 teaspoons fresh mint, finely choppeda little fresh mint, finely chopped
	2 teaspoons of chopped parsley, plus 3 for garnisha little chopped parsley, plus 3 for garnish
	30 eggs2 eggs
	1 spoonful of smoked paprikaa little smoked paprika
	½ teaspoon of fine saltsalt
	1 tablespoon of cumina little cumin