Moroccan patties recipe

To Prep 0:35
To Cook 0:20
INGREDIENTS 12
DIFFICULTY CAPABLE COOKS
SERVINGS 4

Ingredients

1 tablespoon olive oil
1 small red onion, chopped
2 teaspoons Moroccan seasoning
400g can chickpeas, drained, rinsed
1 egg
1 small carrot, grated
425g can tuna in springwater, drained, flaked
1 tablespoon chopped fresh flat-leaf parsley leaves
1/2 cup polenta
1/2 cup plain yoghurt
1 tablespoon chopped fresh mint leaves
Baby rocket leaves, beetroot and Lebanese bread, to serve

Method

Step 1
Heat 2 teaspoons oil in a frying pan over medium-high heat. Add onion and seasoning. Cook, stirring, for 2 to 3 minutes or until onion has softened. Set aside.

Step 2
Process chickpeas and egg until smooth. Transfer to a large bowl. Add onion mixture, carrot, tuna and parsley. Season with salt and pepper. Mix to combine. Using 1/4 cup mixture at a time, form into 8 patties. Place on a plate.

Step 3
Place polenta in a shallow bowl. Coat patties in polenta. Place on a baking tray. Cover. Refrigerate for 10 minutes.

Step 4
Heat remaining oil in a large frying pan over medium-high heat. Cook patties for 3 to 4 minutes each side or until golden and heated through.

Step 5
Combine yoghurt and mint in a bowl. Serve patties with rocket, beetroot, yoghurt mixture and bread.

Notes

You could use 1 small zucchini, grated, instead of the carrot.

Nutrition

Energy 2390kJ
Fat saturated 2.90g
Fat Total 11.90g
Carbohydrate Total 75.10g
Dietary Fibre 8.70g
Protein 36.00g
Cholesterol 91.00mg
Sodium 1182.00mg

All nutrition values are per serve.

Super Food Ideas - May 2009 , Page 33
Recipe by Donna Boyle

Photography by Mark O'Meara

Recipes related to Moroccan patties:

Potato, corn & tuna patties | Saudi Steamed Dough Patties | Shish Barak (meat patties with yogurt) | Chicken or Lamb Patty Pockets | Mini Moroccan lamb pittas | Baked kibbeh with onion and pine nuts