Spicy tuna & chickpea patties

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Good Food

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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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• Taz

  18 January 2009

  Taz rated and commented on this recipe

  

  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.

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• Karen

  22 January 2009

  Karen rated and commented on this recipe

  

  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.

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• Suz

  31 March 2009

  Suz rated this recipe

  

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• George

  14 April 2009

  George rated and commented on this recipe

  

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

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• Sarahhogs

  20 May 2009

  Sarahhogs commented on this recipe

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

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• Ellen White

  28 May 2009

  Ellen White rated and commented on this recipe

  

  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.

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• Andrew

  09 July 2009

  Andrew rated and commented on this recipe

  

  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.

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• LauraLooseinKitchen

  17 July 2009

  LauraLooseinKitchen commented on this recipe

  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!

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• rb

  30 July 2009

  rb rated and commented on this recipe

  

  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!

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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

Preparation 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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