My name is Nina and welcome to my blog, Naturally Nina. This is my space for all things that are important to me in living a healthful, vibrant and compassionate life. I hope you enjoy and can find a bit of inspiration!

Vegan 'Tuna' Patties

Vegan 'Tuna' Patties

I'm always looking for new and interesting ways to use up my leftover rice, but usually just end up making sushi, nourish bowls or some kind of rice salad or Mexican rice. Scrolling though Facebook one day, I stumbled across a picture one of my beautiful friends had posted of their dinner of tuna brown rice patties, which got me thinking: Why not create a vegan version??

I'd made an epic vegan 'tuna' salad recipe (which is one of my favourites at the moment), so would similar ingredients work to make a vegan 'tuna' patty? The answer is YES!


This recipe makes such an easy, quick and inexpensive weeknight dinner, it's perfect for meal prepping lunches for the week, and served with a fresh salad on the side and some avocado or cashew sour cream on top, it can even be quite fancy. A great way to use up those leftovers too, and you could even use these as a burger patty or in a wrap!

Full of protein, thanks the chickpeas and the goodness of whole grains. It's also packed with fibre, iron, zinc, calcium, magnesium, B vitamins and iodine, making them filling, satisfying and incredibly nutrient-dense. Each bite is a flavour explosion of herbs, spices, and that sneaky tuna-like taste, into a crisp patty with a soft, moist centre. YUM!

And the best part is, they don't fall apart at all - something I find a bit of a challenge sometimes with vegan patties (yes, that means you can totally eat them with your hands...).

So, let's get to the recipe! Don't forget to tag me on Instagram if you try them out so I can share your creation.



  • 300g cooked brown rice (about 2 cups cooked)
  • 1 can chickpeas, drained and rinsed
  • 1/2 medium zucchini (around 100g)
  • 1 tsp Dijon mustard
  • 2 cloves garlic
  • 1 spring onion
  • 1 tsp onion powder
  • 2 tsp dulse flakes
  • 2 tsp psyllium husks 
  • cayenne pepper and black pepper
  • (optional) sea salt to taste 
  • 2 tbsp chives, chopped


  1. Add all ingredients except the chives into a food processor and pulse until a patty mixture forms. You don't want to completely puree the mix, so leave a few chunks!
  2. Transfer to a bowl and, with a spoon, mix in the chives
  3. Now it's time to get your hands dirty! Form the mix into patties and place on a sheet of baking paper so they don't stick to the surface
  4. Heat a non-stick pan, and once hot, transfer the patties into the pan
  5. Cook on medium for a few minutes, then flip with a spatula and cook the other side. You'll know they're done when they're firm and golden on the outside
  6. Serve! I love serving these patties with a big salad and some mashed avocado.


  • You could also bake these patties in the oven instead. Just bake them at 180 degrees Celsius for about 20 minutes or until firm and golden
  • Store in a sealed container in the fridge for up to 5 days, or freeze
  • Switch up the flavours and add coriander instead of chives for a change!
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