Tuna and Chickpea Cakes with Sesame Crust and Lemon Yogurt
These savory cakes combine tuna, chickpeas, and egg white for a moist interior and a golden exterior. They are finished with a light sesame crust and served with a quick yogurt, lemon, and herb sauce.
Ingredients
- 300 g tuna in water, drained (desmenuzado)
- 240 g cooked chickpeas (escurridos and enjuagados)
- 120 g egg whites (approx. 4 claras)
- 60 g red onion, finely chopped
- 15 g fresh parsley, chopped
- 4 g lemon zest
- 30 ml lemon juice (divided)
- 6 g garlic, minced
- 2 g ground cumin
- 2 g smoked paprika
- 5 g salt (or to taste)
- 1 g black pepper (or to taste)
- 24 g sesame seeds (for cubrir)
- 30 ml olive oil (divided)
- 170 g plain Greek yogurt
- 8 g fresh dill, chopped
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F and line a baking sheet with parchment paper. Brush the surface with 1 tablespoon of olive oil.
- 2
2. In a large bowl, mash the chickpeas with a fork until coarse but still textured. Add the tuna, egg whites, red onion, parsley, lemon zest, half of the lemon juice, garlic, cumin, smoked paprika, salt, and black pepper. Mix well until combined.
- 3
3. Divide the mixture into 8 portions and shape into compact, evenly thick cakes. Place the sesame seeds on a plate and press both sides of each cake into the seeds to create a light crust.
- 4
4. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Brown the cakes for 2 to 3 minutes per side, working in batches if needed, until well seared and lightly crisp.
- 5
5. Transfer the browned cakes to the prepared baking sheet and bake for 6 to 8 minutes at 220 °C / 425 °F, until firm and heated through in the center.
- 6
6. While they bake, make the sauce by mixing the Greek yogurt, the remaining lemon juice, and the fresh dill in a small bowl until creamy and smooth.
- 7
7. Serve 2 cakes per portion with a generous spoonful of lemon dill yogurt on top or on the side.
Chef tips
If the mixture feels too wet, let it rest for 5 minutes before shaping the cakes. For a deeper golden crust, lightly spray or brush the tops with a little extra oil before baking.
Substitutions
You can swap the tuna for canned salmon for a different flavor. Dill can be replaced with chives or extra parsley. If you do not use Greek yogurt, try a thick plain yogurt instead.
