Tuna niçoise fishcakes

Tuna niçoise fishcakes

By
From
Cut the Carbs!
Serves
4
Makes
8-10

The fishcakes of my memories are leaden pucks of leftover mashed potato and flaked fish, often served with a limpid salad as an afterthought. This version is not only lighter, but breezier. The potato is replaced with white beans, which not only off er extra protein, but a nutty taste. The other flavours borrow heavily from the Provençal landscape of a Niçoise salad. Anchovies, capers, olives and lemon all make cameos. I like to serve these fishcakes with a salad of green beans, olives and blushingly ripe tomatoes drizzled with olive oil. If you feel like being slavishly devoted to the place of inspiration and can’t find some nautical stripes to eat your dinner in, a soft-cooked egg relaxing over the top will help complete the picture.

Ingredients

Quantity Ingredient
2 x 400g tins of white beans, rinsed
2 marinated anchovy fillets in olive oil, drained
1 lemon, grated zest and juiced
2 x 185g tins of solid-packed tuna, drained and flaked
1 egg, lightly beaten
1 tablespoon capers, diced
10 black olives, pitted and finely chopped
1 teaspoon freshly ground black pepper
3 tablespoons chickpea flour

For dusting and frying

Quantity Ingredient
115g chickpea flour
sunflower or olive oil

To serve

Quantity Ingredient
a salad of steamed green beans, olives, chopped cherry tomatoes and fresh basil leaves
lemon wedges

Method

  1. Blitz the white beans, anchovies, lemon zest and juice together until smooth, using a stick blender or a food processor.
  2. Add the tuna, beaten egg, capers, olives, pepper and the 3 tablespoons chickpea flour to the mixture and stir to combine. Cover it and refrigerate for 1 hour if you have time – this will help the fishcakes to hold their shape.
  3. When the mixture is ready to come out of the fridge, preheat the oven to 150˚C.
  4. Pour the 115 g dusting flour onto a plate. Parcel out 3 tablespoons of the tuna mixture and shape between your hands to a disc about 8 cm across and 2 cm high. Pat it in the flour until it’s evenly coated all over. Repeat to form more patties with the remaining tuna mixture.
  5. Pour enough oil in a large frying pan to make a depth of 1–2 mm. Set it over medium heat and when the oil begins to shimmer, add the fishcakes in batches of 3 and fry them for 1–2 minutes on each side, or until crispy and golden. Keep the fishcakes hot in the oven while you fry the remaining batches.
  6. Serve the fishcakes hot with a salad of green beans, olives, cherry tomatoes and basil, and lemon wedges to squeeze over.
Tags:
healthy
low carb
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