“Cooking with Cape Hake is always an absolute pleasure. It's a fish that is as sustainable as it is delicious, which means that future generations will get to enjoy everyone's favourite seafood!”(South Africa)
- 170g of MSC certified light meat tuna chunks in brine
- 400g tin of chickpeas in brine
- 2-3 sprigs of parsley, finely chopped
- 50ml breadcrumbs
- Salt and pepper
- Coconut oil, for frying
- Sliced tomato, sliced red onion, gem lettuce, for serving
- 4 sesame seed buns, halved and lightly toasted
For the tzatziki:
- 250ml Greek yoghurt
- 1/4 of an English cucumber, grated
- A clove of garlic, crushed
- Olive oil
- 3 sprigs of dill
- Salt and pepper
- Salt the grated cucumber and leave for 10 minutes.
- Zest and juice the lemon. Combine the lemon zest and 10ml of lemon juice with the yoghurt, garlic and 10ml of olive oil.
- Squeeze any liquid out of the cucumber and add to the yoghurt mixture.
- Pick off fronds of dill and stir into the yoghurt. Season with pepper and salt if required and refrigerate the tzatziki until ready to serve.
- Drain the chickpeas and add to a mixing bowl. Use a fork to mash them into a rough paste.
- Drain the tuna and add to the mashed chickpeas along with the chopped parsley, breadcrumbs and salt and pepper. Stir to combine and shape into patties.
- Arrange the patties on a lined baking sheet and refrigerate for an hour.
- Remove the patties from the fridge and heat up about 2cm of coconut oil in a large frying pan. Carefully place each patty into the hot oil, taking care not to crowd the pan. The patties should only require a few minutes on each side to brown.
- Once golden and crispy, drain the patties on kitchen towel and sprinkle over some sea salt.
- Assemble each bun with crisp lettuce, sliced tomato, red onion and lashings of tzatziki and serve immediately.
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