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Chickpea and tuna patties

Jane and Jeremy Strode

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Jane and Jeremy Strode's chickpea fritter
Jane and Jeremy Strode's chickpea fritterJennifer Soo

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

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Ingredients

  • 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

Method

  1. 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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