Tuna and Chickpea Patties
These tuna and chickpea patties are egg free and do not contain potato for filler. They make a delicious and nutritious appetizer or meal.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- Tuna Patties:
- 1can/14 ounces/400 grams chickpeas (drained)
- ⅛cup olive oil (for blending)
- 1can/14 ounces/400 grams tuna (water-packed, drained)
- 1to 2 large carrots (grated)
- 1small onion (finely chopped)
- 2cloves garlic (finely chopped)
- 1handful cilantro (fresh, finely chopped)
- 1handful parsley (fresh, finely chopped)
- ½teaspoon salt (sea)
- 1teaspoon red chili flakes
- For Frying:
- ¼cup flour
- ¾cup bread crumbs (for dredging)
- 2cups vegetable oil (for frying)
- Dipping Sauce:
- 1 ½cups yogurt (natural)
- ½cucumber (peeled and cubed)
- 1handful mint (finely chopped)
- 1clove garlic (grated)
- 1lemon (quartered)
Instructions
Step 1
Place chickpeas in a blender or food processor along with 1/8 cup of olive oil. Blend to roughly puree the chickpeas. Transfer to a mixing bowl.Step 2
Add tuna, grated carrots, onion, garlic, cilantro, parsley, sea salt, and chile flakes. Stir well to combine.Step 3
Shape mixture into small patties and then cover and refrigerate for 30 minutes.Step 4
Remove patties from the fridge and then dredge in a little flour, followed by the breadcrumbs.Step 5
Heat about 1 tablespoon of vegetable oil in a nonstick skillet and fry patties until golden brown on each side. Place patties on a paper towel to drain. If they seem a little moist, then fry them for a second time and then drain. This helps the patties keep their shape.Step 6
To make the dipping sauce, combine yogurt, cucumber, mint and grated garlic in a small bowl. Stir well and then serve with the tuna chickpea patties along with some lemon wedges for squeezing. Edited by Barbara Rolek