Mediterranean fish cakes

Fish cake are always a fav at my house. I have made fish cakes with many different ingredients but this one takes the cake...pun intended. These fish cakes have good amount of protein in them and I served it with a Tahini yogurt sauce and to make it a meal, I searched it on top of a salad and with toasted pita bread.

Original Fish Cakes

Mediterranean fish cakes (Fish cakes with canned tuna and chickpeas)

Mediterranean Fish Cakes

Ingredients:

1. 2 cans of Tuna in water, drained
2. 1 can chickpeas, drained, washed and drained
3. 1 egg
4. 1/2 cup finely chopped onions
5. 1-2 cloves to garlic chopped fine
6. 1 tablespoon fresh squeezed lemon juice
7. 1 teaspoon each of salt, pepper, ground cumin
8. handful of mint, cilantro parsley chopped
9. oil for shallow frying

Grind the chick peas...not to a fine paste. Leave it a bit more rustic.

Mix all the ingredients together until well blended.

Divide into 12 parts and make it into cakes about 3 inches wide. Make sure you press the cakes a bit so they stay together. Leave it in the fridge for 15-20 minutes.

Heat a griddle and add a tablespoon of oil and swirl it around. Fry the cakes 3 minutes on each side and enjoy

Tahini Yogurt sauce

1. 1 tablespoon tahini or white sesame ground to a powder
2. 3/4 cup plain yogurt
3. 1/3 teaspoon each of salt, pepper
4. 1 tablespoon fresh squeezed lemon juice
5. a few mint leaves or dill chopped
6. 1 garlic clove chopped

Mix all the ingredients together and enjoy with the fish cake