Spicy tuna & chickpea patties

Spicy tuna & chickpea patties

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(20 ratings)

Prep: 25 mins - 35 mins

Easy

Serves 4
Using canned chickpeas instead of potatoes means these spicy patties are really quick to make

Nutrition and extra info

Nutrition: per serving

  • kcal327
  • fat8g
  • saturates1g
  • carbs32g
  • sugars0g
  • fibre6g
  • protein33g
  • salt1.51g
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Ingredients

  • 150g tub low fat natural yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • a good handful of fresh coriander, roughly chopped
  • 2x 410g cans chickpea, drained and rinsed
  • 400g can tuna in brine, drained

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 1 small onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 plump garlic clove, crushed
  • 2 tbsp lemon juice
  • 1 tsp cumin seeds

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp crushed dried chilli

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tbsp plain flour
  • 4 tsp vegetable oil
  • 12 cherry tomato, halved

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

Method

  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.

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Comments, questions and tips

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Comments (25)

karasea's picture

I wish I'd read other people's comments before making this dish. The patties break up even before they go in the pan. Yes, I could have used egg to bind them, except I'm severely allergic! What a disappointment after all that effort. Won't be making these again.

katycooks's picture

Not a great success. Like many others, I found it almost impossible to keep the patties together while frying them. And strangely, though the mixture was very loose and wet, when cooked it felt quite dry. The flavours were okay, though it wasn't what I would call spicy (even though I added more chilli than was suggested).

It does annoy me when recipes are quite obviously not working like this. A binding agent is definitely needed in this one.

On the plus side, they did actually taste okay and the yoghurt dip was a pleasant accompaniment.

bridgefordf's picture
3

Tasty, but not much different from plain falafels that would normally also have some ground coriander in it.
It does need a binding agent to make it work well and a couple of tablespoons of flour would help. This might be better for some rather than an egg. Would also work better if the chick peas are paste like rather than 'retaining some of their texture'.

cinnabon's picture

Did anyone serve this with anything else? Besides tomatoes.

cinnabon's picture

Did anyone serve this with anything else? Besides tomatoes.

ftlmcs's picture
3

Very dry and bland. Won't be making this again, which is a shame as it looked so nice!

gemineb's picture
4

Delicious and packed with flavour. I recommend that half an egg be added to the mixture to bind it. After making the patties- I floured each one and placed them in the fridge for an hour - I had no issues in keeping the patties together when frying. I served my patties on a bed of chilli stirfry with the yoghurt and coriander dressing the patties and a sprinkle of paprika- tasty!!!

chocolatnoir's picture
4

Loved this recipe! Was so nice to have something a bit different to make for tea! Really healthy too. I didn't have chilli flakes so used a fresh red chili instead. Both my boyfriend and I agreed really enjoyed this but agreed the patties could do with a little extra flabour - but then we do like things with a bit of a kick - this will definitely become a regular meal but next time will add a little extra chili and lemon juice. I served with raw veggies to dip into the corriander and yoghurt dip, I also served with hummous, and I made the salsa thats elsewhere on this website on the steak, sweet potato chips and salsa recipe - delicious!

cookingmonster14's picture

do i have to put the egg in ?

polarmonkey's picture
2

Definitely need the egg in them otherwise they won't stay together and leave them to chill in the fridge for a while before cooking as well. They tasted lovely in the end but the recipe needs to be modified.

thommich's picture
4

I wish I'd read the comments first!
They tasted delicious, but I had a hash rather than a pattie!

rinabatt's picture
3

Definitely a little tweaking required here! I added 1 beaten large egg and quite a bit of wholemeal flour to keep the falling apart to a minimum. Then I grilled them (to make them a little healthier) for about 5 mins on each side which seemed to work fine. I would recommend just blitzing all the ingredients together instead of only the chickpeas as the recipe states.

They were crunchy on the outside and moist on the in, I served them with salad, hummus and "best ever chunky guacamole" (also on this site) which made for a yummy very filling dinner!

lauralooseinkitchen's picture

These were fabulous! We made a few changes. We made half the amount and shaped it into 2 large (approx inch thick) patties and served them in burger buns with spinach and red onion. We grated the onion rather than chopping to add some moisture. We substituted the flour for a small handful of breadcrumbs. Added a squeeze of lime rather than lemon and used fresh red chilli (half) and cumin powder. And seasoned with salt and pepper. It made for a devine and speedy Friday night dinner!

scaryant's picture
3

Very healthy meal, which was great. Pretty average overall, lacked depth of flavour and the texture was too dry. As the texture was dry they were also difficult to keep together on the pan, even with a binding ingredient added.

ellenwhite's picture
4

These were surprisingly good. I love falafels but I'm not keen on tuna so I was a little dubious about them. However, with a good amount of cumin and coriander (fresh and ground) they tasted more falafel than anything else, but the tuna did add something different and rather tasty.

I didn't have any trouble getting them to stick together and did not chill before hand either. I did pulse the chickpeas a little more than the recipe suggests and added a splash of olive oil to give a softer mixture that bound together easily.

Highly recommended.

sarahhogs's picture

So easy and very tasty. Next time I might add the bit of egg to bind them.

georgeb74's picture
5

Beautiful! Did as recommended and added an egg (half was enough). Gorgeous taste - loved them! Used a fresh red chilli too rather than flakes.

karenbad's picture
5

This has been one of my favourite healthy suppers since it first appeared in Good Food mag. I add 1 egg and leave in fridge for an hour.

tazzahall's picture
5

This is a great recipe but does need a bit of tweaking. After reading everyone's problem with getting the patties to stick together, I added 2 eggs, and mixed though 5 tbsp of flour so that the final mixture was really sticky. I then rolled the patties in breadcrumbs which I would HIGHLY recommend as the breadcrumbs toasted beautifully in the pan giving a crisp, golden, crunch crust on the outside.

I also chilled the patties in the fridge before cooking them and the end result were patties that stuck together and stayed in shape perfectly.

I didn't do the tomatoes but served with roast veggies which made for a filling yet healthy dinner.

marola's picture
4

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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