Chickpea and tuna patties

Jane and Jeremy Strode

all details

Rather retro in style but extremely tasty, this is quick to prepare.

Ingredients

Jane and Jeremy Strode's chickpea fritter
Photo: Jennifer Soo
  • 2 x 400g tins chickpeas, drained
  • 400g tinned tuna, drained
  • 3 carrots, grated
  • 2 eggs
  • 1 small brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 handful parsley, roughly chopped
  • 1 handful coriander, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 cup plain flour
  • Sea salt
  • Freshly ground white pepper
  • Vegetable oil
  • 1 cup natural yogurt
  • 1/4 cup green mango chutney

Method

Place all ingredients, except the vegetable oil, yoghurt and chutney, in a food processor and blend to a rough puree.

Heat a little oil in a non-stick pan and fry patties until golden brown on each side.

Combine yoghurt and chutney to serve as a dressing.

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  • Main Ingredients - Chickpeas
  • Cuisine - Thai
  • Course - Light lunch, Finger-food, Starter/Entree

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