Mediterranean Tuna and Chickpea Cakes

Ingredients

• 2 cans tuna in water, drained and flaked (5 oz each)
• 1 can chickpeas, drained, rinsed, and mashed (15 oz)
• 1/3 cup feta cheese, crumbled
• 1/3 cup breadcrumbs
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2 tablespoons red onion, finely minced
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 3 tablespoons olive oil, for frying
• 1/2 cup tzatziki sauce, for serving

Method

1. 1

   In a large bowl, mash the drained chickpeas with a fork or potato masher until mostly smooth with some texture remaining.

2. 2

   Add the flaked tuna, feta, breadcrumbs, beaten egg, parsley, dill, red onion, garlic, lemon juice, lemon zest, oregano, salt, and pepper to the bowl.

3. 3

   Mix everything together until well combined and the mixture holds together when pressed.

4. 4

   Divide the mixture into 8 equal portions and shape each into a patty about 3 inches wide and 3/4 inch thick.

5. 5

   Cover and refrigerate the patties for 15 minutes to help them firm up before cooking.

6. 6

   Heat 1 1/2 tablespoons of olive oil in a 9-inch skillet over medium heat until shimmering.

7. 7

   Fry the patties in batches, 4 at a time, until golden brown and crisp, about 3 to 4 minutes per side.

   3:00 · Fry per side
8. 8

   Add the remaining olive oil to the skillet and repeat with the second batch of patties.

   6:00 · Fry second batch
9. 9

   Transfer the cakes to a paper towel-lined plate to drain briefly, then serve warm with tzatziki sauce.