Spicy tuna & chickpea patties

Spicy tuna & chickpea patties

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(18 ratings)

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Cooking time

Prep: 25 mins - 35 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
327
protein
33g
carbs
32g
fat
8g
saturates
1g
fibre
6g
sugar
0g
salt
1.51g

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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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.

Recipe from Good Food magazine, May 2003

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Comments

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peskypeeza's picture
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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!

mariabudgen's picture

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.

domesticlou's picture
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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

scottysail's picture
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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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