Mediterranean Tuna and White Bean Fishcakes
Mediterranean Tuna and White Bean Fishcakes are a delicious and nutritious dish yielding 10 fishcakes, serving 4. Start by blending white beans, anchovies, lemon zest, and juice until smooth. Mix in solid-packed tuna, beaten egg, capers, olives, black pepper, and chickpea flour. Refrigerate the mixture for 1 hour to help hold the shape of the fishcakes. Preheat the oven to 150°C/300°F/Gas 2. Shape the mixture into patties, coat with chickpea flour, and fry until crispy and golden. Keep warm in the oven while frying the remaining batches. Serve the fishcakes hot with a salad of green beans, olives, cherry tomatoes, and basil. Garnish with lemon wedges for a burst of citrus flavor. These fishcakes are a delightful blend of Mediterranean flavors, perfect for a satisfying meal.
- 2 x 400 g Tins of white beans, rinsed
- 2 Marinated anchovy fillets in olive oil
- 1 Grated zest and juice of lemon
- 2 x 185 g Tins of solid-packed tuna
- 1 Egg, lightly beaten
- 1 tbsp Capers, diced
- 10 Black olives
- 1 tsp Freshly ground black pepper
- 3 tbsp Chickpea flour
- 115 g Chickpea flour
- Sunflower or olive oil
- Blend Ingredients
By using a stick blender or food processor, blitz white beans, anchovies, lemon zest, and juice until smooth.
- Combine and Chill
Mix in tuna, beaten egg, capers, olives, pepper, and 3 tablespoons of chickpea flour. Cover and refrigerate for 1 hour to help the fishcakes hold their shape.
- Preheat Oven
Once the mixture is chilled, preheat the oven to 150°C/300°F/Gas 2.
- Shape and Fry
Pour dusting flour onto a plate. Shape 3 tablespoons of tuna mixture into discs about 8 cm across and 2 cm high. Coat evenly in flour. Fry in oil over medium heat for 1-2 minutes per side until crispy and golden. Keep warm in the oven while frying remaining batches.
- Serve
Enjoy the fishcakes hot with a salad of green beans, olives, cherry tomatoes, basil, and lemon wedges for extra flavor.
