• sandrabrandalise



Sometime we just don't know what to do with tuna other than eat it from a can. This recipe can make it look fancier on a dish and it makes great finger food for a party!

It definitely had that middle eastern flavour and they were delicious. Easy to make! Easier to make with a processor. Hope you enjoy


Serves 4

1 tablespoon of olive oil + extra for frying patties

1 small red onion, chopped roughly

1 tablespoon Moroccan seasoning


400g can chickpeas, drained

2 medium eggs

1 carrot, grated

425g can tuna in spring water, drained & flaked

1 handful of fresh parsley

1 cup of polenta

1/2 cup plain yoghurt

Please note: this recipe is best made with a processor to get the smooth texture.

Process the onion & parsley until chopped finely.

Place the chickpeas and process for 10seconds until almost smooth in texture.

Heat olive oil in frying pan, add onion mixture fry for less than a minute, add Moroccan seasoning & salt to your liking. Add the carrot & chickpeas into a deep bowl, and stir in the onion mixture and tuna. Add eggs, combine well.

Make 8 patties (divide equally) by forming the shape of a ball and lightly flattening. If you’re making them as finger food, you may make another 4-5 by making the balls slightly smaller and leaving them looking more like a croquette. Place in the fridge for 20mins.

Place polenta into a shallow bowl. Take the patties/croquettes and roll in the polenta until well coated.

Heat the extra olive oil (a good cover over the base of the frying pan) and fry croquettes for approx 1-2mis in total , frequently turning them over.

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