Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Tofu | 100g firm | 76 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 15-1/2 oz. can chickpeas, rinsed and drained
- 12 oz. box of firm silken tofu
- 1 Tbsp. lemon juice
- 1 tsp. granulated garlic (or 1-2 cloves fresh garlic, pressed)
- 1 Tbsp. old bay seasoning
- Salt and pepper to taste
- 12 oz. can of Tuno
- 2 pieces bread, crusts removed, cubed (the original recipe called for white, but I used a grainy whole wheat with success)
- Flour
- Bread crumbs, cornmeal, or ground-up fritters
- =
Directions
1. Blend chickpeas and tofu in a food processor, then mixing in lemon juice, garlic, old bay, salt, and pepper.
2. Strain/press the Tuno to get rid of as much excess water as possible, then combine it with the chickpea/tofu mix.
3. Fold in the cubed bread and a little flour at a time until it starts to become a bit sticky.
4. Grab a handful, roll it in breadcrumbs/cornmeal/fritters, and form into a patty.
5. Pan fry or deep fry the patties until crispy on the outside.