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.