Chickpea and Tuna Cakes With Lemon Cream |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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. 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 |
Directions:
1. In a small bowl, mix ingredients for sauce (sour cream, lemon juice and lemon zest). Let sit in refrigerator.
2. 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.
3. 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.
4. Immediately serve each cake with a dollop of the lemon cream and sprinkle with parsley or cilantro.
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