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Tuna Nicoise Fishcakes

These fishcakes are full of tasty flavours and work well as a starter or light supper.
by Hannah Fox |
Published on

Preparation Time

35 minutes

Serves

Makes 8-10 fishcakes

Nutrition

N/A

Puree

Blend the cooked fishcake until smooth, adding breast or formula milk to improve consistency if needed.

Finger Food

Chop the fishcakes into four, so they're perfectly bite-sized for your toddler.

Ingredients

  • 2 x 400g tins of white beans, rinsed

  • 2 marinated anchovy fillets in olive oil, drained

  • Grated zest and juice of 1 lemon

  • 2 x 185g tins of solid-packed tuna, drained and flaked

  • 1 egg, lightly beaten

  • 1 tbsp capers, diced

  • 10 black olives, pitted and finely chopped

  • 1 tsp freshly ground black pepper

  • 3 tbsp chickpea (besan or gram) flour

  • For dusting and frying

  • 115g chickpea (besan or gram) flour

  • Sunflower or olive oil

  • To serve

  • A salad of steamed green beans, olives, chopped cherry tomatoes and fresh basil leaves

  • Lemon wedges

These fishcakes have all the flavours of a traditional tuna niçoise salad, but in a more child-friendly fishcake

  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 three tablespoons chickpea flour to the mixture and stir to combine. Cover it and refrigerate for one 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/Gas 2.

  4. Pour the 115g dusting flour onto a plate. Parcel out three tablespoons of the tuna mixture and shape between your hands to a disc about 8cm 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 three and fry them for 1–2 minutes on each side, or until crispy and golden.

  6. Keep the fishcakes hot in the oven while you fry the remaining batches.

  7. Serve the fishcakes hot with a salad of green beans, olives, cherry tomatoes and basil, and lemon wedges to squeeze over.

This recipe is taken from Cut The Carbs! by Tori Haschka (Quadrille, £20). Photography by Chris Chen.

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