RCI-SN.002.0139.001
Faux Tuna Cakes
Faux Tuna Cakes from the Recidemia collection
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- can Chickpeas15-1/2 ozrinsed and drained
- box of firm silken tofu12 oz
- 1 Tbsp
- granulated garlic (or 1-2 cloves fresh garlic1 tsppressed)
- 1 Tbsp
- 1 unit
- can of Tuno12 oz
- bread2 piecescrusts removed, cubed (the original recipe called for white, but I used a grainy whole Wheat with success)
- 1 unit
- Bread crumbs1 unitcornmeal, or ground-up fritters
Method
1
Rinse and drain the 15-oz can of chickpeas, then add to a large mixing bowl along with the 12-oz block of firm silken tofu.
2
Add the lemon juice, granulated garlic, Old Bay seasoning, and salt and pepper to the bowl, then mash the mixture with a fork until chunky but well combined, leaving some texture for an authentic cake consistency.
3
Crumble or crumble the bread pieces (with crusts removed) into small cubes and fold them into the chickpea-tofu mixture until evenly distributed.
4
Gently stir in the contents of the 12-oz can of Tuno, folding to combine without overmixing.
1 minutes
5
Spread flour on a plate and bread crumbs on another plate for dredging.
2 minutes
6
Divide the mixture into 8 equal portions and shape each gently into a patty about 3 inches across and ½ inch thick.
3 minutes
7
Dredge each patty lightly in flour, then coat evenly with bread crumbs, pressing gently so the crumbs adhere.
8
Heat a skillet over medium-high heat and lightly oil the surface.
2 minutes
9
Cook the patties in batches of 4, about 3 to 4 minutes per side, until golden brown and crispy on the outside.
8 minutes
10
Transfer the cooked cakes to a paper towel-lined plate to drain excess oil.
11
Serve warm with desired accompaniments such as tartar sauce, lemon wedges, or fresh greens.