Chickpea And Tuna Patties - cooking recipe

Ingredients

1 cup Greek yogurt
1 bunch fresh coriander, chopped
800 g tinned chickpeas, well rinsed and drained
400 g tuna in brine, well drained
1 medium onion
3 garlic cloves
1 fresh chili (or to taste)
2 tablespoons lemon juice
2 teaspoons ground cumin
1 grated lemon, rind of
2 eggs
flour, for dusting
olive oil

Preparation

Mix half the chopped herbs with the yoghurt in a nice bowl, cover and refrigerate.
Place onion, lemon juice, garlic, cumin, chilli, and remaining herbs in food processor and chop finely. Empty into large mixing bowl with the grated lemon rind.
Place drained chickpeas in food processor and process. Add to onion and spice mixture.
Press excess moisture from the tuna and add to chickpeas.
Lightly beat the eggs and mix well into the tuna and chickpeas.
Season to taste.
Shape mixture into approximately 12 - 14 patties and dust lightly with seasoned flour. Place on flour dusted plates and refrigerate for about 30 minutes if possible (this helps to prevent the patties from breaking apart during cooking).
Heat oil in large frying pan and fry the patties 3 minutes each side (a total of 6 minutes).
Serve with the yoghurt herb sauce.