If you love fish and vegetable patties but prefer to avoid eggs and potatoes as fillers, then this recipe is definitely for you. The fiber-rich chickpeas promote healthy digestion and add an earthy and nutty dimension to the dish. It’s also a great way to enjoy the freshness of cilantro and parsley, and take in a great dose of Omega-3 acids from the tuna! Served with a fresh yogurt dipping sauce, this dish is certainly a satisfying meal.
What’s Needed
For the patties, it’s necessary to prepare:
- 1 can or 14 ounces of tuna – drained
- 1 can or 14 ounces of chickpeas – drained
- ⅛ cup of olive oil
- 2 grated carrots – large
- 1 finely chopped onion
- A handful of freshly chopped parsley
- A handful of freshly chopped cilantro
- 2 cloves of finely chopped garlic
- A teaspoon of red chili flakes
- Half a teaspoon of sea salt
For the frying process prepare:
- A quarter cup of flour
- 2 cups of vegetable oil
- 3-4 cups of bread crumbs
Preparing the Patties
Blend the chickpeas and olive oil in a food processor, then transfer to a mixing bowl. Mix in the tuna, grated carrot, chopped cilantro, parsley, chili flakes, and sea salt. Shape the combined mixture into small patties and refrigerate for 30 minutes, covered in foil. Dredge each patty in flour and bread crumbs, and fry until golden brown in a teaspoon of heated vegetable oil on a non-stick skillet.
Serve With a Dipping Sauce
Place the fried patties on paper towels to drain and prepare the dipping sauce. Combine 1 and a half cups of yogurt, half a peeled and cubed cucumber, a handful of finely chopped mint, a clove of grated garlic. Stir well and serve with the meal, along with a few lemon wedges that can be used for squeezing. Enjoy the meal while it’s warm!