So simple to make, probably the best fish cakes you will ever eat, I use tinned tuna in mine but would work well with fresh or frozen fish cooked in a little milk and shredded after.
Blitz the chickpeas in a food processor
Put in a bowl, drain the tuna and add it to the chickpeas.
Finally chop an onion, I blitzed mine in the processor.
Season with chili and pepper and mix together with the egg.
Shape and roll in semolina
I like to let mine rest in the fridge for a couple of hours before cooking, it helps them hold their shape
Place into a hot oiled frying pan, cook on a medium heat till browned.