Garbanzo Bean Tuna Cakes

As this semester winds down, I am looking forward to many things like Christmas, break from classes, being with my family, seeing friends, etc. Not among the least of these is getting to eat lunch again! For some reason, actually, far too many reasons, I've been getting through this semester by heavily snacking through the day, until I come home in time for dinner. 

Today, I took a study break from accounting and made a quite delicious lunch. And ate it. 

A taste of things to come. 

For the Tuna Cakes, makes about 8:

15 ounces garbanzo beans, drained and rinsed

5 ounces tuna

1 clove garlic

1 tablespoon lemon juice

2 tablespoons sesame seads

1/2 cup minced celery

1/4 cup minced kale

1/4 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon black pepper

2 eggs

olive oil, for sauteing

For the Topping:

1/2 cup sour cream

2 tablespoons lemon juice

Mash the beans, or use a food processor, until they are almost smooth. In a separate bowl, whisk eggs and set aside. Toast sesame seeds until they begin to brown, making sure they do not burn. This takes about 3 minutes on the stove. Add the sesame seeds to the garbanzo beans. Next, stir in all other ingredients, saving the eggs for last.

Heat a frying pan on the stove and drizzle with olive oil when it is hot. Spoon about 1/4 cup of the mixture to the pan and form a small cake with a spatula. Cook the cakes for 3-4 minutes on each side, until they begin to lightly brown. If cooked too long, the cakes will be dry. 

Combine sour cream and lemon juice and spoon on top of the cakes.

Enjoy!

This recipe is slightly modified from here.