Chickpea and Tuna Patties
Patties are always a favorite at our house. These tasty morsels of food make a wonderful sidedish or snack. They are also great in the bento box as they taste just as good at room temperature. The base for patties is usually potatoes but chickpeas and lentils are often used. They can be flavored with any kind of minced meats, fish, or vegetables.
Patties can also be made vegan by using besan or gram flour. Besan is made of ground chickpeas. When mixed with a little water, it becomes a sticky paste that can be used as an egg replacer. It works really well as a binder for patties and meatloaves. This is an indispensable ingredient for vegans and those with egg allergies.
Note: Cooking the besan mixture takes away the raw taste that may otherwise be present if patties are too thick and not thoroughly cooked through.
- 1 can (15 oz) chickpeas
- 1 onion, cut into chunks
- 1 can (5 oz) chunk light tuna in water, drained
- 1 tsp garam masala
- 2 tbsp besan (gram or chickpea flour)
- 1/3 cup water
- Canola oil for pan frying
Rinse and drain chickpeas. Place chickpeas and onions in food processor and process coarsely. Remove and empty into a huge bowl. Add tuna, garam masala, salt, and pepper.
In a small saucepan, combine besan and water. Cook stirring till thick and bubbly, about 2 to 3 minutes. Remove and pour onto chickpea mixture. Mix well. When cool enough to handle, shape into patties. Pan fry in a large non-stick fry pan with a little oil for 2 to 3 minutes on each side. Fry in two batches if necessary.
Remove and serve immediately.
Enjoy…..and have a wonderful day! 8)