Spicy tuna & chickpea patties

Spicy tuna & chickpea patties

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(21 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

    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

    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

    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

    Cumin

    q-min

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

  • ½ tsp crushed dried chilli
    Chillies

    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

    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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karasea's picture
karasea
22nd Jul, 2015
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
katycooks
25th Sep, 2013
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
30th Oct, 2012
3.05
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
9th Oct, 2012
Did anyone serve this with anything else? Besides tomatoes.
cinnabon
9th Oct, 2012
Did anyone serve this with anything else? Besides tomatoes.
ftlmcs
3rd Aug, 2012
3.05
Very dry and bland. Won't be making this again, which is a shame as it looked so nice!
gemineb
30th May, 2011
4.05
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
9th Feb, 2011
4.05
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
23rd Jan, 2011
do i have to put the egg in ?
polarmonkey
20th Jan, 2011
2.05
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.

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