Tuna Patties with Brussels Slaw. For a quick and easy midweek meal try these delicious tuna patties with simple brussels slaw.
800g canned chickpeas, rinsed, drained
370g canned tuna in oil, drained, flaked
1½ tbsp chopped tarragon
⅓ cup chopped flat-leaf parsley
1 tbsp finely chopped preserved
1 long red chilli, finely chopped
3 spring onions, finely sliced
3 cloves garlic, crushed
2 tbsp lemon juice
1½ cups fresh breadcrumbs
½ cup whole-egg mayonnaise
⅓ cup olive oil, for shallow-frying
300g baby brussels sprouts,
¼ cup finely grated parmesan
1½ tbsp extra virgin olive oil
Reserve ½ cup chickpeas. Process remaining chickpeas until almost smooth. Transfer to a large bowl.
Add reserved chickpeas, tuna, 1 tablespoon of the tarragon, parsley, preserved lemon, eggs, chilli, spring onions, garlic, 1 tablespoon of the lemon juice and breadcrumbs. Season.
Mix until well combined. Form mixture into 12 patties. Refrigerate 20 minutes.
Combine mayonnaise, ½ tablespoon lemon juice and remaining tarragon in a bowl.
Heat oil for shallow-frying in a large frying pan over medium heat. Cook patties in batches, 3 minutes per side or until lightly browned and heated through.
Combine brussels sprouts, parmesan, remaining lemon juice and extra virgin olive oil in a medium bowl. Season. Toss gently to combine.
Serve patties with brussels slaw and lemon mayonnaise.