Name: Chickpea and tuna patties
Cook time: 30 min
Yield: 4-6
Ingredients: 2 x 400g tins chickpeas,drained; 400g tinned tuna,drained; 3 carrots,grated; 2 eggs; 1 small brown onion,finely chopped; 1 garlic clove,finely chopped; 1 handful parsley,roughly chopped; 1 handful coriander,roughly chopped; 1 tsp ground cumin; 1 tsp ground coriander; ¼ cup plain flour; Sea salt; Freshly ground white pepper; Vegetable oil; 1 cup natural yogurt; ¼ cup green mango chutney

Jane and Jeremy Strode's chickpea fritterJennifer Soo

easyTime:<30 minsServes:4-6

Rather retro in style but extremely tasty,this is quick to prepare.

Ingredients

2 x 400g tins chickpeas,drained
400g tinned tuna,drained
3 carrots,grated
2 eggs
1 small brown onion,finely chopped
1 garlic clove,finely chopped
1 handful parsley,roughly chopped
1 handful coriander,roughly chopped
1 tsp ground cumin
1 tsp ground coriander
¼ cup plain flour
Sea salt
Freshly ground white pepper
Vegetable oil
1 cup natural yogurt
¼ cup green mango chutney

Method

Place all ingredients,except the vegetable oil,yoghurt and chutney,in a food processor and blend to a rough puree.
Heat a little oil in a non-stick pan and fry patties until golden brown on each side.
Combine yoghurt and chutney to serve as a dressing.