Mash one drained 400 g can of cannellini beans, leaving some texture. Mix with one drained can of tuna, 1 egg, 35 g oats, lemon zest, parsley and black pepper. Form 6 patties and chill for 15 minutes, then cook in 1 tbsp olive oil over medium heat for 3–4 minutes per side. Serve with tomato salad and lemon yogurt. Chilling and turning only once help the patties hold together without excessive breadcrumbs.
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