Chickpea And Tuna Cakes With Lemon Cream Food

LEMON GARLIC TUNA CAKES RECIPE

Steps:

• Start by draining canned tuna from water. I use a small colander to do that.
• Next, combine it with garlic, onion, salt and pepper, lemon juice and zest, egg, breadcrumbs, mayo, 1/4 cup of grated Parmesan cheese and dried parsley. Mix well.
• Combine remaining breadcrumbs and grated cheese in a shallow dish. Scoop 1/4 cup of tuna mixture, form into a patty and lightly coat with breading mixture.
• Fry cake in pan with oil, until nicely browned on each side. Remove from pan and let rest for 5 minutes. Serve with spinach or other greens, additional lemon wedge or even simple aioli.

CRISPY TUNA CAKES WITH LEMON CHILI MAYO

Steps:

• For the tuna cakes: Place the drained tuna in a large bowl. Add the bread or breadcrumbs, mustard, mayonnaise, lemon zest and juice, onion, parsley, garlic, seafood seasoning, salt and eggs. Toss until evenly combined. Let sit 5 to 10 minutes to let the ingredients absorb the liquid.
• Meanwhile, make the lemon chili mayo: Whisk together the mayonnaise, lemon zest and juice, chili powder and cayenne in a small bowl. Set aside.
• Heat 2 tablespoons of olive oil in a 10- to 12-inch heavy-bottomed nonstick or cast-iron skillet over medium heat.
• Scoop out about 1/3 cup of the tuna mixture at a time and pat into a round patty shape in your hands, then immediately place it in the skillet. Repeat, working in batches so that you're cooking 3 to 4 tuna cakes at a time, spaced 1 to 2 inches apart. Cook until crisp on the bottom, about 2 minutes, then flip and cook until crisp on the sides and fully cooked through, 2 to 3 minutes.
• Serve the tuna cakes hot with your favorite side, a drizzle of the lemon chili mayo and lemon wedges, if desired.

MEDITERRANEAN TUNA CAKES WITH CITRUS MAYONNAISE

Steps:

• To prepare mayonnaise, combine first 5 ingredients in a small bowl. Cover and chill.
• To prepare tuna cakes, combine tuna and next 8 ingredients (tuna through salt) in a bowl; stir until well-blended. Divide tuna mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Dredge patties in 2 tablespoons breadcrumbs.
• Heat oil in a nonstick skillet coated with cooking spray over medium-high heat until hot. Add patties, and cook 3 minutes on each side or un-til browned. Serve with mayonnaise.

CHICKPEA AND TUNA PATTIES

Steps:

• Mix half the chopped herbs with the yoghurt in a nice bowl, cover and refrigerate.
• Place onion, lemon juice, garlic, cumin, chilli, and remaining herbs in food processor and chop finely. Empty into large mixing bowl with the grated lemon rind.
• Place drained chickpeas in food processor and process. Add to onion and spice mixture.
• Press excess moisture from the tuna and add to chickpeas.
• Lightly beat the eggs and mix well into the tuna and chickpeas.
• Season to taste.
• Shape mixture into approximately 12 - 14 patties and dust lightly with seasoned flour. Place on flour dusted plates and refrigerate for about 30 minutes if possible (this helps to prevent the patties from breaking apart during cooking).
• Heat oil in large frying pan and fry the patties 3 minutes each side (a total of 6 minutes).
• Serve with the yoghurt herb sauce.

CHAMPAGNE LEEK AND LEMON CREAM

Steps:

• In a medium saucepan, melt butter over medium-high heat.
• Add leeks and shallots. Cook until leeks are tender (about 4 minutes).
• Add champagne and reduce until 2-3 tablespoons remain.
• Add lemon juice and cook until liquid evaporates.
• Add cream and simmer until slightly reduced.
• Season with salt and pepper.
• Garnish with fresh dill.