Drain the tuna very well in a sieve. Drain and rinse the chickpeas and roughly mash them in a bowl.
Slice the spring onion into thin rings and chop the parsley. Add both to the chickpeas with the tuna, egg, oats, lemon juice and black pepper.
Mix thoroughly until you have a mixture you can shape. Leave it to stand briefly so the oats absorb some moisture.
Shape the mixture into compact patties of the same size. If they're too soft, press them together again briefly.
Heat the olive oil in a non-stick frying pan over a medium heat. Fry the patties on both sides until golden brown and crisp on the outside.
Serve straight away, ideally with a green salad, a little yoghurt dip or extra lemon juice.
Good to know
When it needs to be quick, these patties are just right. Golden brown outside, moist inside and pleasantly savoury. The kind of dish that is properly satisfying without much effort.
Swaps
Tuna → tinned wild salmon (also lots of protein, plus more omega-3 fatty acids). Egg → linseed egg (more fibre; the binding is a little less stable here). Oats → gram flour (more protein and a slightly firmer texture). Parsley → coriander (also adds herby flavour and a little vitamin K).
Allergens
Contains fish, egg and oats that contain gluten unless explicitly labelled gluten-free; suitable for children in small, soft patties, and during pregnancy make sure the egg is well cooked and don't eat tuna too often because of mercury.
