Spicy tuna & chickpea patties

Spicy tuna & chickpea patties

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(20 ratings)

Prep: 25 mins - 35 mins


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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  • 150g tub low fat natural yogurt



    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



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

  • 1 small onion, finely chopped



    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



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

  • ½ tsp crushed dried chilli



    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



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


  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 (25)

racheleleri's picture

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

peskypeeza's picture

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

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

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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