These tuna and chickpea bites are delicious to enjoy as a snack or with salad for lunch or dinner! They don’t last very long in The Shake UP household! Get on ’em Shakers!

Large Tin (425g) of tuna in spring water drained well.
One tin chickpeas drained.
2 tbsp soy sauce
Half a grated zucchini or a small tin of corn kernels.
2 eggs lightly whisked
Handful of chopped mint leaves
2 diced spring onions.
Salt and pepper

Put all ingredients into a blender and pulse a couple of times to mix. Don’t over whizz! These are best with a few chunks left in them.
Spoon into small muffin trays and bake for 30 minutes at 180 degrees.