Tuna and Chickpea Patties Recipe – Australian Special
Tuna and Chickpea Patties are a nutritious and flavorful meal that combines the hearty texture of chickpeas with the savory taste of tuna. These patties are seasoned with aromatic spices and herbs, then pan-fried or baked to crispy perfection. They make a delicious and satisfying option for lunch, dinner, or a protein-packed snack.
- 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:
Variations: You can add grated vegetables like carrots or zucchini to the mixture for extra nutrition.
Binding: If the mixture is too dry, add a little more beaten egg or a splash of water. If too wet, add additional breadcrumbs.
Storage: Cooked patties can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the oven or skillet.
