Spicy tuna & chickpea patties

• tub low fat natural yogurt150g 150g
• fresh coriandera good handful of a good handful of

  roughly chopped

• cans chickpea↗2x 2x

  drained and rinsed

• can tuna↗400g 400g

  in brine, drained

• small onion↗1 1

  finely chopped

• plump garlic clove↗1 1

  crushed

• lemon juice↗2 tbsp 2 tbsp
• cumin↗1 tsp 1 tsp

  seeds

• crushed dried chilli↗½ tsp ½ tsp
• plain flour↗2 tbsp 2 tbsp
• vegetable oil↗4 tsp 4 tsp
• cherry tomatoes↗12 12

  halved

Step-by-step instructions

1. 1

   Mix the yogurt with half the coriander in a small bowl. Cover and chill until needed.

2. 2

   Tip the chickpeas into a food processor. Blitz for a just a few seconds so they keep some of their texture. Transfer to a large bowl. Flake in the tuna and mix in the onion, garlic, lemon juice, cumin, chilli and rest of the coriander. Season, then gently stir to mix all the ingredients. Shape into 12 patties with your hands. Dust with flour.

3. 3

   Heat half the oil in a large frying pan. Cook 6 patties for 5-6 minutes, turning over after 3 minutes. Keep them warm while you cook the rest.

4. 4

   Put the tomatoes in the pan. Cook over a high heat for 30-40 seconds until warmed through and starting to soften. Serve with the patties (3 per person) and the coriander dip.