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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.

200gms soaked chickpeas, rinse well
140gms Tinned Tuna
Small onion
1 Egg
Chili flakes and black pepper
Small amount of fine semolina to coat-

 

 

 

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.

 

 

 

 

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