- 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 tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Mix the yogurt with half the coriander in a small bowl. Cover and chill until needed.
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.
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.
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.