Chickpea Fish Cakes

Name: Chickpea Fish Cakes
Ingredients: 1 tbsp olive oil; 1 None red onion, chopped; 2 cans (15 oz each) chickpeas, drained and rinsed; 1 can (6 oz) tuna in spring water, drained and flaked; 1/2 cup dried breadcrumbs; 1/4 cup flour; 1 None small red chili pepper, chopped; 2 tbsp chopped fresh cilantro; 1 None egg, beaten; 1 None lemon, peel finely grated; None None Salad, to serve; None None Sweet chili sauce, to serve

12 ingredients

3 steps

Ingredients

1 tbsp olive oil
1 None red onion, chopped
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (6 oz) tuna in spring water, drained and flaked
1/2 cup dried breadcrumbs
1/4 cup flour
1 None small red chili pepper, chopped
2 tbsp chopped fresh cilantro
1 None egg, beaten
1 None lemon, peel finely grated
None None Salad, to serve
None None Sweet chili sauce, to serve

Directions

1

Heat oil in a large skillet on medium heat. Add onion and saute for 2-3 mins, until tender. Transfer to a large bowl. Cool slightly. Add 1/4 of the chickpeas, tuna, breadcrumbs, flour, chili pepper, cilantro, egg and lemon peel.
2

Process remaining chickpeas in a food processor until smooth. Add to tuna mixture, stirring to combine. Season to taste. Shape mixture into 8 patties. Refrigerate for 15 mins.
3

Heat a large skillet on medium heat. Spray with no stick cooking spray. Cook patties for 3-4 mins on each side, until crisp and golden. Drain on paper towels. Serve with salad and sweet chili sauce.