Chickpea And Tuna Patties Recipes

CHICKPEA AND TUNA CAKES WITH LEMON CREAM

Chickpea and Tuna Cakes With Lemon Cream image

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.

Provided by Nif_H

Categories < 30 Mins

Time 20m

Yield 6 Patties

Number Of Ingredients 15

Ingredients

1/2 cup sour cream (low fat or non-fat)
1 tablespoon lemon juice, freshly squeezed
2 teaspoons lemon zest
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

Steps:

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.

CHICKPEA AND TUNA PATTIES

Chickpea and Tuna Patties image

A healthy and delicious patty with a Middle Eastern flavour that is easily and quickly made from pantry ingredients. Preparation time given does not include optional 30 minute chilling time.

Provided by ballarat

Categories Tuna

Time 40m

Yield 12-14 patties, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup Greek yogurt
1 bunch fresh coriander, chopped
800 g tinned chickpeas, well rinsed and drained
400 g tuna in brine, well drained
1 medium onion
3 garlic cloves
1 fresh chili (or to taste)
2 tablespoons lemon juice
2 teaspoons ground cumin
1 grated lemon, rind of
2 eggs
flour, for dusting
olive oil

Steps:

Mix half the chopped herbs with the yoghurt in a nice bowl, cover and refrigerate.
Place onion, lemon juice, garlic, cumin, chilli, and remaining herbs in food processor and chop finely. Empty into large mixing bowl with the grated lemon rind.
Place drained chickpeas in food processor and process. Add to onion and spice mixture.
Press excess moisture from the tuna and add to chickpeas.
Lightly beat the eggs and mix well into the tuna and chickpeas.
Season to taste.
Shape mixture into approximately 12 - 14 patties and dust lightly with seasoned flour. Place on flour dusted plates and refrigerate for about 30 minutes if possible (this helps to prevent the patties from breaking apart during cooking).
Heat oil in large frying pan and fry the patties 3 minutes each side (a total of 6 minutes).
Serve with the yoghurt herb sauce.

Nutrition Facts : Calories 491.7, Fat 13.2, SaturatedFat 2.6, Cholesterol 111, Sodium 990.8, Carbohydrate 49.7, Fiber 9.4, Sugar 1.5, Protein 42.8

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