Name: Tuna and Cornmeal Cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 29 oz. can of chickpeas – rinsed and drained; 5 oz. can of tuna fish – drained; 2 eggs; 1 cup cornmeal; 3 – 4 scallions – chopped; 1 tsp. baking powder; 1 tsp. salt; 1 tsp. – fresh ground black pepper; 1 tsp. red pepper flakes; 3 – 4 garlic cloves – chopped; Vegetable oil for frying; 6 – 8 Roma Tomatoes, quartered; 1 small eggplant, diced with skin (I left the skin on since this is fresh from the garden and a very tender skin); 1 red onion – sliced; 4 – 5 garlic cloves – sliced; 1 red bell pepper – sliced; 3 stalks of celery – sliced thin; 2 tsp. capers; 2 tsp. sugar; 2 tsp. salt; 1 tsp. red pepper flakes; 2 tsp. dried oregano; 3 – 4 tbs. olive oil

Ingredients

Units Scale

For the Corncakes:

29 oz. can of chickpeas - rinsed and drained
5 oz. can of tuna fish - drained
2 eggs
1 cup cornmeal
3 - 4 scallions - chopped
1 tsp. baking powder
1 tsp. salt
1 tsp. - fresh ground black pepper
1 tsp. red pepper flakes
3 - 4 garlic cloves - chopped
Vegetable oil for frying

For the Grilled Veggie Medley:

6 - 8 Roma Tomatoes, quartered
1 small eggplant, diced with skin (I left the skin on since this is fresh from the garden and a very tender skin)
1 red onion - sliced
4 - 5 garlic cloves - sliced
1 red bell pepper - sliced
3 stalks of celery - sliced thin
2 tsp. capers
2 tsp. sugar
2 tsp. salt
1 tsp. red pepper flakes
2 tsp. dried oregano
3 - 4 tbs. olive oil

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Instructions

For the Corncakes:

Place the rinsed and well drained chickpeas in a bowl.
Mash the chickpeas with a potato masher. Do not over mash, leaving some bits of chick peas.
Add the drained tuna fish, eggs, scallions, baking powder and seasonings and the cornmeal and mix until incorporated.
Let the mixture rest while preheating a large cast iron pan with about a ¼ inch of oil.
Form into small disc-like patties and place in the heated oil. Do Not overcrowd the pan.
Turn over when the patty is golden on one side and continue cooking on the other side until a nice golden color is achieved. This should take about 3 – 4 minutes per side.
Place on a platter prepared with a paper towel to absorb any oil.

For the Grilled Veggie Medley:

Heat a large cast iron frying pan.
Place the sliced onion, garlic, celery and sliced peppers in the dry pan.
Sprinkle the veggies with the sugar and salt.
Let the veggies cook down and achieve a nice char.
After the veggies get a nice golden char add 2 – 3 tbs. of olive oil.
Add the tomatoes and capers continue to cook on a gentle heat. Add the remaining seasonings.
The tomatoes will almost melt in the pan.
This should take about 20 minutes or so.
Turn the heat off and let the veggies cool down.
Place in a bowl, cover and refrigerate. This tastes very good cold or may be served warm.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 10 corn cakes