I've just downloaded my latest Donna Hay magazine, which is packed full of goodies for the Australian autumn. As it turns out, most of them are highly appropriate for Kenya's rainy season. I've always loved using Aussie cookbooks because they tend to be full of fresh, non-stodgy, healthy recipes. Donna's ode to Autumn does include quite a bit of stodge, and I was keen to try her chickpea and tuna patties.
A little like fishcakes, but ten times faster, and no potato involved! You will require rice flour (which, happily, you can get from KPS or Nakumatt if you're in Kenya) , but other than that most of the ingredients will probably be in your larder already.
Super quick to put together - especially if you have a blender - these patties are a great lunch fix, or quick dinner fix. I added some chilli and parsley to Donna Hay's recipe - not enough of either because I couldn't really taste them - but I've increased the quantities below in my list. Serve with Ma Cuisine Tomato Chutney (or homemade, of course), wilted spinach and a pitta bread.
Nautilus Tuna - with Chilli if you are so inclined
1 can of chickpeas, drained
1 clove of garlic
2 tblsp rice flour
1 chilli chopped, seeds removed
2 tblsp chopped parsley
1/2 tsp ground cumin
sea salt & cracked black pepper
Drain the tuna - the Nautilus tuna is very oily, so leave it it to drain in a sieve whilst you prepare the rest of your ingredients. Drain chickpeas and put into your blender. Peel the clove of garlic and add, along with cumin, rice flour, eggwhites, parsley, chilli, salt and pepper. By now your tuna should be drained. Add it to the blender. Whizz it all up.
Roll the mixture into patties, and fry in olive oil for 3 - 4 minutes. As you can see below, I tried the healthier method of baking them in the oven, and although they were tasty I think frying them is better - I bow to Donna Hay's superior knowledge!
As they fry, wilt your spinach and warm up your pitta bread. Serve together, with a large dollop of tomato chutney... then make those spare egg yolks into mayonnaise or aioli.