Chickpea and tuna patties

Jane and Jeremy Strode's chickpea fritter
Jane and Jeremy Strode's chickpea fritter Photo: Jennifer Soo

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


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

¼ cup plain flour

Sea salt

Freshly ground white pepper

Vegetable oil

1 cup natural yogurt

¼ cup green mango chutney


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.