Aussie-Inspired Tuna And Chickpea Patties With Cucumber Yogurt Recipe
Prep Time:
34 minutes
Cook Time:
15 minutes
Servings:
6 Patties
Ingredients
  • ½ cup plain Greek yogurt
  • 5 tablespoons finely diced English cucumber
  • 1 tablespoon finely chopped cilantro
  • 1 teaspoon finely chopped mint
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon ground coriander
  • ¼ teaspoon lemon juice
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1 small onion, finely chopped
  • 1 small carrot, grated
  • ½ celery rib, finely chopped
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 (5-ounce) cans tuna, drained
  • 2 tablespoons finely chopped parsley
  • 2 teaspoons lemon juice
  • ¾ teaspoons salt
  • ¼ teaspoons black pepper
  • 1 egg, beaten
  • ¼ cup breadcrumbs
Directions
  1. In a small bowl, mix the yogurt, cucumber, cilantro, mint, cumin, coriander, lemon juice, salt, and pepper together until evenly combined. Set aside in the refrigerator until ready to serve.
  2. Heat 1 tablespoon of oil in a skillet on medium.
  3. Add the onion, carrot, and celery to the skillet and saute for 4-5 minutes until tender and any excess moisture has evaporated. Set aside.
  4. Place ¼ of the chickpeas (about ⅓ cup) and ½ of the tuna in a large mixing bowl. Use a fork to roughly mash the chickpeas, leaving large pieces intact, and break up the large pieces of tuna.
  5. Place the other ¾ of the chickpeas in a food processor and process until very finely chopped.
  6. Add the other half of the tuna to the food processor and pulse a few times until the tuna is just broken up into small pieces. Transfer the mixture to the bowl.
  7. Transfer the sauteed vegetables to the bowl and add the parsley, lemon juice, salt, and black pepper. Mix well to combine. Taste and adjust the seasonings if desired.
  8. Add the egg and breadcrumbs and mix. Only add more breadcrumbs if the mixture seems too wet and doesn't hold together well. Cover and refrigerate the bowl for 20-30 minutes.
  9. Form 6 patties.
  10. Heat 1 tablespoon of oil in a large skillet on medium.
  11. Place the patties in the pan, making sure they're not touching. Depending on the size of your pan, you may need to do this in batches. Fry them for 4-5 minutes until the undersides are browned.
  12. Flip the patties and cook the other side another 3-5 minutes before placing them on paper towels to absorb excess oil.
  13. Let the patties cool for 3-5 minutes and serve with the cucumber yogurt sauce.