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
- 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
- Beat egg in a bowl
- 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.
- 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.
- 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.
- Separate the mixture into the size cakes that you want. Roll into balls and flatten like a hamburger.
- 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.
- 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.