Pantry dinner diaries: Canned tuna and chickpea patties

There is a scene in A Series of Unfortunate Events the place the Baudelaires ingeniously make pasta alla puttanesca from a destitute kitchen. I usually unwittingly relive this scene in my very own life.

What do you do when your pantry inventory is operating low? Sometimes you need to invoke some Baudelaire spirit to get via the night time. Last night time it was falafel-inspired chickpea and tuna patties.

Come of consider it, the patty is the final word pantry residue recipe. It’s principally a doughy amalgam of issues that may stick collectively. Last night time I occur to have half a can of leftover chickpeas and a pantry perennial: canned tuna.

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“Still life with tuna” by Sunshine Art via Saatchi Art

Here’s what I did. I mashed the chickpeas with a fork. The yield was so few it was barely one and a half tablespoons. I proceeded so as to add tuna from the can, however solely the actually crushed bits. After all this was going to be mashed collectively anyway. I added minced garlic, dried herbs, and salt and pepper.

To patty-fy the factor added flour and panko bread crumbs. I came upon some raisins, too, so I chopped these and added them. I assume that helped with the binding. A drizzle of oil from the tuna helped flip it right into a secure mush.

I managed to churn out eight balls the scale of kumquats. I discovered love in a hopeless place. The remaining greater chunks of tuna I cooked with some ssamjang, a Korean soybean paste, which is nice to have available. I topped it with an egg, shakshuka fashion.

Finally, I made a rapid cayenne-mayo dip for the patties. It appeared to all go effectively with the turmeric-spiced steamed rice. It was a genre-less dinner, however a stunning night time nonetheless.

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