Chickpea And Tuna Patties Food
SPICY TUNA & CHICKPEA PATTIES
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
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
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
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
CHICKPEA AND TUNA CAKES WITH LEMON CREAM
This is a tasty twist to the traditional tuna cake. The chickpeas are healthy and go very nicely with tuna and the zesty flavor of fresh lemon.
Provided by Nif_H
Categories < 30 Mins
Time 20m
Yield 6 Patties
Number Of Ingredients 15
Steps:
- In a small bowl, mix ingredients for sauce (sour cream, lemon juice and lemon zest). Let sit in refrigerator.
- In a mini chopper or mixer, blitz the chickpeas with the sesame seeds, lemon juice and garlic. Some chickpea texture is nice, but you can make it smoother if you want to. With a rubber spatula, spoon mixutre into a medium bowl and add tuna, egg, carrot, celery salt, paprika and pepper. Mix well.
- Preheat a large nonstick frying pan to medium heat and add olive oil. Make 6 equal patties from tuna mixure. Place in the pan and flatten slightly with a spatula. Let cook for 2-4 minutes on each side, until cooked through.
- Immediately serve each cake with a dollop of the lemon cream and sprinkle with parsley or cilantro.
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