Tuna and chickpea patties

Ingredients

  • 2 Tbsp olive oil

  • 1 red onion, diced

  • 2 x 400g cans chickpeas

  • 2 x 95g cans tuna in springwater

  • 3/4 C breadcrumbs

  • 1/4 C plain flour

  • 1 Tbsp sweet chilli sauce (and a wee bit for dipping later if desired)

  • 1/4 C coriander, chopped (or I used 1 Tbsp concentrated coriander in a tube as I didn’t have fresh)

  • 1 egg, beaten

  • Zest of 1 lemon, finely grated

  • Salt & pepper

Directions

Heat half the oil in a pan, cook onion until clear and transfer to a bowl. Add 1/2 a 400g can of chickpeas (drained and rinsed), tuna (drained), breadcrumbs, flour, sweet chilli, coriander, egg and lemon to bowl and mix together. In a food processor (or you can just mash well—add a wee bit of boiling water if needed) place the other 1 1/2 cans of drained, rinsed chickpeas and blitz until smooth. Add to tuna mixture. Season to taste. Heat a frying pan with remainder of oil, shape mixture into 8 patties and cook 3-4 mins on each side until golden. Serve with sweet chilli sauce and a side salad.

Yum!

Sarah X

LunchSarah Martelli