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Tuna and Chickpea Patties


Tuna and Chickpea Patties

Tuna and Chickpea Patties

Tuna and chickpea patties are a delicious alternative to salmon patties and they contain no egg or potato.

The pureed chickpeas add a subtle nutty flavor and are an excellent alternative to potato. The patties are infused with fresh cilantro and parsley and a hint of cumin seeds.

The patties are served with a side of cucumber and minted yogurt for dipping.


  • 1 can of chickpeas, drained
  • 1/8 cup of olive oil for blending
  • 400 gram can of tuna, drained
  • 1-2 large carrots, grated
  • 1 small brown onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 handful of fresh cilantro, finely chopped
  • 1 handful of fresh parsley, finely chopped
  • 1/2 tsp of sea salt
  • 1 tsp of chili flakes
  • 1 lemon, quarterd
  • Flour and breadcrumbs for dredging
  • Vegetable oil for frying
  • 1 1/2 cups of natural yogurt
  • 1/2 cucumber, peeled and cubed
  • A handful of mint, finely chopped
  • 1 clove of garlic, grated
  • Serves 2-4


  1. Place chickpeas in a blender or food processor along with a 1/8 cup of olive oil. Blend to roughly puree chickpeas. Transfer into a mixing bowl.
  2. Add tuna, grated carrots, garlic, onion, cilantro, parsley, sea salt and chili flakes. Stir well to combine.
  3. Shape mixture into small patties and then cover and refrigerate for 30 minutes.
  4. Remove patties from fridge and then dredge in a little flour, followed by the breadcrumbs.
  5. Heat about 1 tablespoon of vegetable oil in a non-stick fry-pan and fry patties until golden brown on each side. Place patties on a paper towel to drain. If they seem a little moist, then fry them for a second time and then drain. This helps the patties to keep their shape.
  6. Combine yogurt, cucumber, mint and grated garlic in a bowl. Stir well and then serve with the tuna chickpea patties along with some lemon wedges for squeezing.

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