Moroccan patties

Clear out the pantry with these budget-friendly tuna and chickpea fritters.

Recipe «Moroccan patties» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 small red onion, chopped, 2 tsp Moroccan seasoning, 400g can chickpeas, drained, rinsed, 1 egg , 1 small carrot, grated, 425g can tuna in springwater, drained, flaked, 1 tbsp chopped fresh flat-leaf parsley leaves , 1/2 cup polenta, 1/2 cup plain yoghurt, 1 tbsp chopped fresh mint leaves, Baby rocket leaves, to serve, Lebanese bread, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 small red onion, chopped 
• 2 tsp Moroccan seasoning 
• 400g can chickpeas, drained, rinsed 
• 1 egg 
• 1 small carrot, grated 
• 425g can tuna in springwater, drained, flaked 
• 1 tbsp chopped fresh flat-leaf parsley leaves 
• 1/2 cup polenta 
• 1/2 cup plain yoghurt 
• 1 tbsp chopped fresh mint leaves 
• Baby rocket leaves, to serve 
• Lebanese bread, to serve 

Instructions

1. Heat 2 teaspoons oil in a frying pan over medium-high heat. Add onion and seasoning. Cook, stirring, for 2 to 3 minutes or until onion has softened. Set aside.
2. Process chickpeas and egg until smooth. Transfer to a large bowl. Add onion mixture, carrot, tuna and parsley. Season with salt and pepper. Mix to combine. Using 1/4 cup mixture at a time, form into 8 patties. Place on a plate.
3. Place polenta in a shallow bowl. Coat patties in polenta. Place on a baking tray. Cover. Refrigerate for 10 minutes.
4. Heat remaining oil in a large frying pan over medium-high heat. Cook patties for 3 to 4 minutes each side or until golden and heated through.
5. Combine yoghurt and mint in a bowl. Serve patties with rocket, beetroot, yoghurt mixture and bread.