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
- 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.
- Add tuna, grated carrots, garlic, onion, cilantro, parsley, sea salt and chili flakes. Stir well to combine.
- Shape mixture into small patties and then cover and refrigerate for 30 minutes.
- Remove patties from fridge and then dredge in a little flour, followed by the breadcrumbs.
- 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.
- 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.