I spend a lot of time in the kitchen and somehow my routine of cooking every other day has somehow become daily. Are we consuming more? Am I not cooking enough? Whatever the reason it means me spending more time slaving over a hot stove and that certainly wasn’t my goal. With the increased time spent in the kitchen comes boredom and a need for creativity when it comes to our meals and an idea popped into my head to make these crispy Tuna and Chickpea Patty.
Cooking for a sometimes vegan husband, picky 6 year old and a 1 year old can be tricky. One wants more vegetables – as do I, one wants less vegetables and one needs a variety of different foods and textures for his developing taste buds. These tuna and chickpea patty checks all the boxes and is pleasing to all 3 taste buds. Instead of an all meat or fish patty I combine it with protein rich chick peas and for added flavor I used finely chopped red peppers. I used red peppers but you can add finely chopped vegetables such as zucchini, mushroom or carrots. I told my 6 year old that it was chicken patties and served it with ketchup – he actually ate it! And any dish that goes over well with the entire household is a success in my book.
There are a few tricks to getting this right so it’s nice and crispy and not soggy. Be sure to drain the tuna well; to do so I placed it in a strainer and using a spoon to press out any leftover liquids. I tried this recipe several times and to get the right texture for the chickpeas, I found that using a potato masher to mash the chickpeas worked best. If you’re going to use a food processor be sure to leave it chunky and not to blend until smooth. When frying up these patties be sure to form the patties nice and thin, about ½ inch in thickness. I find that if it’s too thick then crisp up as well. These are great served with dhal and rice or on a bed of sautéed greens. Enjoy!