Chickpea And Tuna Patties Recipes

CHICKPEA AND TUNA PATTIES

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.

CHICKPEA AND TUNA CAKES WITH LEMON CREAM

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.