Spicy tuna & chickpea patties

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1. Mix the yogurt with half the coriander in a small bowl. Cover and chill until needed.
2. Tip the chickpeas into a food processor. Blitz for a just a few seconds so they keep some of their texture. Transfer to a large bowl. Flake in the tuna and mix in the onion, garlic, lemon juice, cumin, chilli and rest of the coriander. Season, then gently stir to mix all the ingredients. Shape into 12 patties with your hands. Dust with flour.
3. Heat half the oil in a large frying pan. Cook 6 patties for 5-6 minutes, turning over after 3 minutes. Keep them warm while you cook the rest.
4. Put the tomatoes in the pan. Cook over a high heat for 30-40 seconds until warmed through and starting to soften. Serve with the patties (3 per person) and the coriander dip.

Per serving

327 kcalories, protein 33g, carbohydrate 32g, fat 8 g, saturated fat 1g, fibre 6g, salt 1.51 g

Latest comments and suggestions

• scottysail

  04 November 2007

  scottysail rated and commented on this recipe

  

  Absolutely outstanding! I would used equal parts chickpea and tun and liked that combo a lot better. However, you have to squeeze the packed patties SUPER tight to get any extra juice out. If you don't the patties usually break up when you try to fry them up. This is incredibly easy to make, just eyeball the ingredients and go. They also stay well in the fridge until the next day.

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• DomesticLou

  24 February 2008

  DomesticLou rated and commented on this recipe

  

  Really, really tasty. For reasons best known only to myself I decided to blitz the chickpeas with a hand blender (I suspect I couldn't be bothered to get the food processor out). After pebbledashing the kitchen with bits of chickpea I reverted back to the instructions. Clearly I was having a thoroughly lazy evening as I couldn't be bothered to form the mixture into patties either. I spooned half of it out into an omelette pan & made one big patty - this was enough to serve 2 of us, I'll use the rest this evening. A great use of storecupboard stuff

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• Maria Budgen

  09 March 2008

  Maria Budgen commented on this recipe

  Other half working away so halved recipe (easily done - eg 1 tin chickpeas, 1 tin tuna) which made 6 patties for 2 meals. Patties crumbled terribly (wonder whether blitzing chopped onion and coriander with the chickpeas would help this?) and ended up forming the first 3 patties into one big pattie as impossible to cook otherwise. Then I added a beaten egg to the mix for the other 3 patties which made them a bit too wet, but I then chilled them overnight. Still wet when came to cook them next day but re-floured them and then they held their shape and fried easily. Lovely flavour and went well with the coriander dip and cherry toms. Would definitely advise adding a beaten egg to the mix.

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• LisaPisa

  08 April 2008

  LisaPisa rated and commented on this recipe

  

  These tasted delicious but I had REAL trouble getting the patties to hold their shape. Out of 6(halved recipe) I ended up with 3 OK-shaped one and then lots of bits I wedged together to form a kind of hash affair. Tip on adding a beaten egg then chilling is useful - thank you!

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• Rach

  13 April 2008

  Rach rated and commented on this recipe

  

  Excellent. Make sue you squeeze the juice out when you're making the patties. Really enjoyable and healthy

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• Marola

  06 October 2008

  Marola rated and commented on this recipe

  

  Bean type patties always fall apart for me, so I used an egg as suggested and I also put the patties in the fridge for a few hours. To my horror I could not get them off the plate! I re-floured them and fried them for the six minutes before putting them in the oven for 10 minutes. They didn't fall apart and I felt happier that they would be cooked enough. Husband (who would not knowingly eat a chickpea) loved them. I would have preferred to have a tuna fish cake but change is a good thing. P.s I also baked the tomatoes in the oven v.v.good.

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Ingredients

• 150g tub low fat natural yogurt
• a good handful of fresh coriander , roughly chopped
• 2x 410g cans chickpeas , drained and rinsed
• 400g can tuna in brine, drained
• 1 small onion , finely chopped
• 1 plump garlic clove , crushed
• 2 tbsp lemon juice
• 1 tsp cumin seeds
• ½ tsp crushed dried chilli
• 2 tbsp plain flour
• 4 tsp vegetable oil
• 12 cherry tomatoes , halved

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 25 35 mins

Low-fat

Ingredients

• 150g tub low fat natural yogurt
• a good handful of fresh coriander , roughly chopped
• 2x 410g cans chickpeas , drained and rinsed
• 400g can tuna in brine, drained
• 1 small onion , finely chopped
• 1 plump garlic clove , crushed
• 2 tbsp lemon juice
• 1 tsp cumin seeds
• ½ tsp crushed dried chilli
• 2 tbsp plain flour
• 4 tsp vegetable oil
• 12 cherry tomatoes , halved

Per serving

327 kcalories, protein 33g, carbohydrate 32g, fat 8 g, saturated fat 1g, fibre 6g, salt 1.51 g

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