This tuna and chickpea patties recipe is egg-free and contains no potatoes as fillers. Instead, fiber-rich pureed chickpeas are added to the mix. They’re a delicious alternative to salmon patties. The chickpeas add a nutty dimension to these patties that are infused with fresh cilantro and parsley and a hint of cumin seeds. Serve this Australian favorite with a side of cucumber and minted yogurt for dipping.
Ingredients
- Tuna Patties:
- 1 can/14 ounces/400 grams chickpeas (drained)
- 1/8 cup olive oil (for blending)
- 1 can/14 ounces/400 grams tuna (water-packed, drained)
- 1 to 2 large carrots (grated)
- 1 small onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 handful cilantro (fresh, finely chopped)
- 1 handful parsley (fresh, finely chopped)
- 1/2 teaspoon salt (sea)
- 1 teaspoon red chili flakes
- For Frying:
- 1/4 cup flour
- 3/4 cup bread crumbs (for dredging)
- 2 cups vegetable oil (for frying)
- Dipping Sauce:
- 1 1/2 cups yogurt (natural)
- 1/2 cucumber (peeled and cubed)
- 1 handful mint (finely chopped)
- 1 clove garlic (grated)
- 1 lemon (quartered)
Steps to Make It
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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.
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Add tuna, grated carrots, onion, garlic, cilantro, parsley, sea salt, and chile flakes. Stir well to combine.
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Shape mixture into small patties and then cover and refrigerate for 30 minutes.
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Remove patties from the fridge and then dredge in a little flour, followed by the breadcrumbs.
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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.
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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
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