Tuna Patties with Brussels Slaw


Tuna Patties with Brussels Slaw

Tuna Patties with Brussels Slaw. For a quick and easy midweek meal try these delicious tuna patties with simple brussels slaw.

Serves 4

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

lemon rind

2 eggs

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,

trimmed, shaved

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.


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