This is a bit like a tuna falafel and was inspired by a recipe by Stacey on the Blood Sugar Diet website. Wonderfully quick and easy to whizz together.
Serves 4 2 x 185g tins tuna in olive oil, drained 400g tin chickpeas, drained and rinsed 3 spring onions, diced 1/2 red capsicum, deseeded and diced 1-2 red chillies, deseeded and finely diced (or 1-2 tsp chilli paste or flakes) 2 eggs 1/2 tsp ground cumin 2 tbsp olive oil Juice of 2 limes Handful of coriander or parsley, chopped (optional) 8 small cocktail gherkins (around 50g), finely diced |
• CALORIES 310 • PROTEIN 31G • FAT 17G • FIBRE 3G • CARBS 11G |
Mix the tuna, chickpeas, spring onions, capsicum, chillies, eggs and cumin together with 1 tbsp olive oil and the juice of 1 lime in a bowl. Pulse for a few seconds with a hand blender or a food processor, stir and pulse again for a few more seconds. This mixture should still have some texture. Then add the coriander and diced gherkins and mix them in thoroughly.
Divide the mixture into 8, shaping them into patties. Place them in the fridge for half an hour to firm up. Then heat the rest of the olive oil in a large frying pan and fry them 4 at a time. When the egg has set enough for them to be turned without crumbling, flip them over. Squeeze the juice of the second lime over the patties just before serving along with tzatziki and a light salad or fresh greens.
Tip: if the mixture seems a bit runny, add 1-2 tsp chia seeds to bind it.