Tuna and Chickpea Patties Recipe – Australian Special
Tuna and chickpea patties are a hearty, flavourful way to turn simple pantry ingredients into something special. Tender mashed chickpeas meet flaky tuna, seasoned with cumin, paprika, coriander, garlic and fresh parsley, then formed into patties and either pan-fried or baked until crispy. These patties are a great source of protein and fibre, making them ideal for lunch, dinner, or a satisfying snack. Serve them with lemon, yoghurt sauce or a crisp side salad for a balanced, tasty meal.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
Tuna and Chickpea Patties Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (5 oz) tuna, drained (preferably in olive oil)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup breadcrumbs (plus extra for coating)
- 1 large egg
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- Salt and black pepper to taste
- 2 tbsp olive oil (for frying)
Prepare Ingredients:
Preheat Oven (Optional): If you prefer baking, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Make the Patties Mixture:
Mash Chickpeas: In a large bowl, use a fork or potato masher to mash the chickpeas until mostly smooth, leaving some chunks for texture.
Combine Ingredients: Add the drained tuna, chopped onion, minced garlic, parsley, breadcrumbs, egg, ground cumin, paprika, ground coriander, salt, and pepper to the mashed chickpeas.
Mix Well: Stir everything together until fully combined. The mixture should be slightly sticky but manageable. If it’s too wet, add more breadcrumbs.
Form Patties:
Shape Patties: Using your hands, form the mixture into patties, about 1/2 inch thick and 2-3 inches in diameter. You should get about 8-10 patties.
Cook Patties:
Pan-Fry: Heat the olive oil in a large skillet over medium heat. Once hot, add the patties (do not overcrowd the pan). Cook for 3-4 minutes on each side, or until golden brown and crispy.
Bake (Optional): If baking, place the patties on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Serve:
Drain Excess Oil: If pan-frying, place the cooked patties on a paper towel-lined plate to drain excess oil.
Garnish and Serve: Serve the patties warm, garnished with extra parsley or a squeeze of lemon if desired. They’re great on their own, or with a side salad, yogurt sauce, or in a pita.
Recipe Notes:
If mixture is too wet, add more breadcrumbs; if too dry, add a splash of water or an extra beaten egg.
For best texture, chill the patties for 10-15 minutes before frying or baking so they hold shape.
Use olive oil in pan-frying and don’t overcrowd the pan—this helps them brown evenly.
Baking is a lighter option—flip halfway through to get both sides golden.
Store cooked patties in the refrigerator for up to 3 days; freeze extras for longer storage and reheat in a skillet or oven.
