Spicy Tuna Chickpea Patties Recipes

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.

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.