Chickpea And Tuna Patties Recipes

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SPICY TUNA & CHICKPEA PATTIES



Spicy tuna & chickpea patties image

Using canned chickpeas instead of potatoes means these spicy patties are really quick to make

Provided by Good Food team

Categories     Lunch, Main course

Time 35m

Number Of Ingredients 12

150g tub low fat natural yogurt
a good handful of fresh coriander , roughly chopped
2x cans chickpea , drained and rinsed
400g can tuna in brine, drained
1 small onion , finely chopped
1 plump garlic clove , crushed
2 tbsp lemon juice
1 tsp cumin seeds
½ tsp crushed dried chilli
2 tbsp plain flour
4 tsp vegetable oil
12 cherry tomatoes , halved

Steps:

  • 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.

Nutrition Facts : Calories 327 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 1.51 milligram of sodium

CHICKPEA AND TUNA PATTIES



Chickpea and Tuna Patties image

A healthy and delicious patty with a Middle Eastern flavour that is easily and quickly made from pantry ingredients. Preparation time given does not include optional 30 minute chilling time.

Provided by ballarat

Categories     Tuna

Time 40m

Yield 12-14 patties, 4-6 serving(s)

Number Of Ingredients 13

1 cup Greek yogurt
1 bunch fresh coriander, chopped
800 g tinned chickpeas, well rinsed and drained
400 g tuna in brine, well drained
1 medium onion
3 garlic cloves
1 fresh chili (or to taste)
2 tablespoons lemon juice
2 teaspoons ground cumin
1 grated lemon, rind of
2 eggs
flour, for dusting
olive oil

Steps:

  • Mix half the chopped herbs with the yoghurt in a nice bowl, cover and refrigerate.
  • Place onion, lemon juice, garlic, cumin, chilli, and remaining herbs in food processor and chop finely. Empty into large mixing bowl with the grated lemon rind.
  • Place drained chickpeas in food processor and process. Add to onion and spice mixture.
  • Press excess moisture from the tuna and add to chickpeas.
  • Lightly beat the eggs and mix well into the tuna and chickpeas.
  • Season to taste.
  • Shape mixture into approximately 12 - 14 patties and dust lightly with seasoned flour. Place on flour dusted plates and refrigerate for about 30 minutes if possible (this helps to prevent the patties from breaking apart during cooking).
  • Heat oil in large frying pan and fry the patties 3 minutes each side (a total of 6 minutes).
  • Serve with the yoghurt herb sauce.

Nutrition Facts : Calories 491.7, Fat 13.2, SaturatedFat 2.6, Cholesterol 111, Sodium 990.8, Carbohydrate 49.7, Fiber 9.4, Sugar 1.5, Protein 42.8

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