Tuna and Chickpea Patties
Ingredients
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1 can chickpeas (drained)
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1/8 cup olive oil
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1 can tuna
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1 to 2 large carrots (grated)
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1 small onion (finely chopped)
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2 cloves garlic (finely chopped)
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1 handful cilantro (fresh, finely chopped)
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1 handful parsley (fresh, finely chopped)
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1/2 tsp salt
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1 tsp red chili flakes
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1/4 cup flour For Frying
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3/4 cup bread crumbs (for dredging)
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2 cups vegetable oil (for frying)
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1 1/2 cups yogurt Dipping sauce
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1/2 cucumber (peeled and cubed)
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1 handful mint (finely chopped)
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1 clove garlic (grated)
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1 lemon (quartered)
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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. 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.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.