Select Page

Tuna and Chickpea Cakes

When I did this recipe, I was thinking of boosting the protein content.  Plus I was starving and knew that one can of tuna wouldn’t cut it. Opened my cupboard and chickpeas said “Look muh hay”. And a great discovery too. Chickpeas are dry so I didn’t need to add corn flour as usual. Double win.

So here’s the experiment recipe.

*Disclaimer – I am not a chef, cookist or one of those cooking gurus on Food Network. I just make breakfast interesting for me. If it doesn’t come out right, just laugh and tweak it to suit you.*

  • 1 can of chunk tuna in water
  • 1 can of chickpeas
  • Lime
  • Black pepper
  • 1 teaspoon turmeric
  • 1 egg
  • Random spices – I personally like basil, oregano so that’s what I used too.
  • Coconut oil, butter or another cooking oil of your liking

Experiment “Instructions”

  1. Beat egg in a bowl
  2. Open can of tuna and drain. Put in the same bowl as egg. The mixture will be a bit watery. Use ½ juice of lime and add to mixture.
  3. Open can of chickpeas and drain. I used a mini food processor to turn into a paste. If you don’t have one maybe a blender can work or mash with a fork.
  4. Gradually add chickpeas to tuna and egg mixture until it isn’t too watery but not completely dry. I didn’t use all of the chickpeas. Add turmeric, black pepper and spices that you like  to mixture. You can use curry powder since this goes well with chickpeas.
  5. Separate the mixture into the size cakes that you want. Roll into balls and flatten like a hamburger.
  6. Heat frying pan with a SMALL amount of coconut oil. Note that this will barely cover the bottom of the pan. I don’t deep fry stuff.
  7. Add cakes to frying pan and cook until one side is golden brown and then flip to cook the other side. This should take about 1 -2 minutes each side.

And there you have it, tuna and chickpea cakes.

Let me know how it works out for you.