Chickpea and Tuna Cakes With Lemon Cream
5
People talking
This is a tasty twist to the traditional tuna cake. The chickpeas are healthy and go very nicely with tuna and the zesty flavor of fresh lemon.
- Ready In:
- 20mins
- Yields:
- Units:
5
People talking
ingredients
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Sauce
- 1⁄2 cup sour cream (low fat or non-fat)
- 1 tablespoon lemon juice, freshly squeezed
- 2 teaspoons lemon zest
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Cakes
- 1 (10 ounce) can chickpeas, drained
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons sesame seeds, toasted
- 1 garlic clove, minced
- 1 (5 ounce) can tuna, lightly drained and flaked
- 1 egg
- 1⁄2 cup carrot, grated
- 1⁄4 teaspoon celery salt
- 1⁄4 teaspoon paprika
- pepper
- 2 teaspoons olive oil
- 1 tablespoon fresh parsley or 1 tablespoon cilantro, chopped
directions
- In a small bowl, mix ingredients for sauce (sour cream, lemon juice and lemon zest). Let sit in refrigerator.
- In a mini chopper or mixer, blitz the chickpeas with the sesame seeds, lemon juice and garlic. Some chickpea texture is nice, but you can make it smoother if you want to. With a rubber spatula, spoon mixutre into a medium bowl and add tuna, egg, carrot, celery salt, paprika and pepper. Mix well.
- Preheat a large nonstick frying pan to medium heat and add olive oil. Make 6 equal patties from tuna mixure. Place in the pan and flatten slightly with a spatula. Let cook for 2-4 minutes on each side, until cooked through.
- Immediately serve each cake with a dollop of the lemon cream and sprinkle with parsley or cilantro.
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I didn't try it yet, but definitely will. Regarding the negative experiences with the dish falling apart: isn't that due to the acid of the lemon? A little bit of mustard could resolve that issue. Will report later :)Reply
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The patty cakes for this recipe did not hold up well when I fried them. Since I had not used one of the listed ingredients (namely carrots) in this recipe and substituted celery I had a problem with frying the patty cakes. I also, used a motorized chopper (which might have made the mixture to loose) and maybe to much lemon juice as well. All this added up with a mixture that was perhaps to watery... and to compound all this the oil for frying was not very hot. So I thought it would not be very fair to the chef to rate this recipe because I did not follow the recipe as written. Further, if some flour was added for dredging and I had used hotter oil, I think the patty cakes would stay together better. Finally, I used sour cream, lemon juice and lemon zest as a topping (when eating) and it was wonderful . With a little changes in the recipe I believe it has a potential of being a 3-4 star rated recipe.Reply
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I loved how creative and healthy this recipe was. I followed the directions exactly, but still had a hard time getting the cakes to stay together. I liked the sesame taste but overall found the cakes to be a bit dry. The sauce was nice. Thank you for being creative with your recipe creation. :)Reply
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