This is a good example of the kind of thing that, when I started on the carb-free road, I just thought I’d have to live without – after all, how do you make a fishcake without potato, flour and breadcrumbs? But I love a fishcake, I do. And why should I live without them? Why!? So, the other day when I was looking at some left over white bean mash and wondering what to do with it, I thought I’d just see if I could cobble together a fish cake using beans instead of potato, and almond flour instead of flour. And although the end result wasn’t as ‘contained’ as a traditional one, it was completely delicious, and the almond flour fried itself into a beautiful golden crisp which (especially when you are coming from the stand point of there otherwise being no fish cakes) was entirely satisfactory. Next time I might blend in some parmesan with the almonds and see if that creates more of a ‘crust’. And I might add some black olives to the bean/tuna mix for a bit of texture. But in the meantime, this entirely and happily scratched the fish cake itch (that I didn’t even know was bothering me until this mini epiphany) and the whole venture only took about twelve minutes. I whizzed up a pesto dressing, which is very easy to do and which was a fine companion but mayonnaise would have been, too. Add a crispy green salad and Bob’s your uncle, and Fanny is your aunt (as they say in the States, apparently).
Leftover bean mash or a can of white beans. I use haricot (because of being on the Specific Carbohydrate diet) but any would do.
Can of tuna
egg and almond flour
In a bowl blend the beans and tuna together. If you are using beans from the tin you might consider frying them up first with a bit of spring onion and garlic to add taste. Use your hands to make ‘patties’ – I made traditional burger shapes but I know people who swear by a cylinder which makes it easier to get at every angle when you are frying them. Whisk up your egg and put it on a plate. Sprinkle the almond flour on another plate. Coat the fish cake thoroughly in egg and then dip it in almond flour so it is as covered as you can make it. Then lightly fry until the flour is golden and it’s heated through.
This is MEGA easy to make BUT only really really if you have a food processor, so sorry if you don’t have one; you may have to make do with mayo instead. And sorry my amounts are so imprecise but so much of it comes down to your own taste, so seize the power and be a bit experimental, remembering you can always add more (harder to take away). Also, a really good thing to remember about pesto, if you are going to the faff of making it, is that it freezes really well, so you might want to make too much on purpose. Just a thought.
parmesan (how much depends on how big your bunch of basil is: start with a few cubes then add more if you think you need it).
garlic (to taste – but remember you’ll be eating it raw so err on the side of caution)
pine nuts (a couple of tablespoons, but more if you are making lots)
extra virgin olive oil and salt and pepper
Shove all the ingredients into the food processor. Start blitzing, while slowly adding olive oil until it’s the consistency you want. For a ‘dressing’ add more. For traditional pesto it’s a bit less.