Chickpea And Tuna Cakes With Lemon Cream Recipe

Name: Chickpea And Tuna Cakes With Lemon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1/2 cup sour cream (low fat or non-fat); 1 tablespoon lemon juice, freshly squeezed; 2 teaspoons lemon zest; Cakes; 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

Servings: persons

Sauce
1/2 cup sour cream (low fat or non-fat)
1 tablespoon lemon juice, freshly squeezed
2 teaspoons lemon zest
Cakes
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

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.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Sauce, 1/2 cup sour cream (low fat or non-fat), 1 tablespoon lemon juice, freshly squeezed, 2 teaspoons lemon zest, and more.

Yes, Chickpea And Tuna Cakes With Lemon Cream falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chickpea And Tuna Cakes With Lemon Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions