In a medium sized bowl, gently flake fish into small chunks then gently mix in the celery and green onion.
Remove skin from potato and grate potato into fish mixture.
In a separate bowl, combine bean purée, barbecue sauce, chickpea flour, garlic and spices. Add to fish/potato mixture and gently mix until fully combined being careful to keep the fish from falling apart.
Divide the fish into 6 equal amounts and press into patties. Chill patties for 30 minutes to 1 hour.
Preheat oven to 350°F (180°C).
Lightly grease a non-stick frying pan and heat until shimmering. Fry fish cakes until golden brown on each side flipping carefully only once.
Lightly spray a broiler pan and place fish cakes on broiler pan. Brush tops of fish cakes with additional barbecue sauce and cook in preheated oven for an additional 10 minutes.
Tips
To ensure this recipe is gluten free, use a gluten free barbeque sauce.
You can use regular flour if you don't have chickpea flour, in the same amount.
If you don't have marjoram on hand, oregano, savory or thyme are great substitutes!
White bean purée can be made from white kidney, cannellini, Great Northern or navy beans.
1/4cup(60 mL) barbeque sauce (plus extra as desired)
3Tbsp(45 mL) chickpea flour
1garlic clove (minced)
1/8tsp(0.5 mL) marjoram
1/8tsp(0.5 mL) parsley
1/8tsp(0.5 mL) paprika
1
In a medium sized bowl, gently flake fish into small chunks then gently mix in the celery and green onion.
2
Remove skin from potato and grate potato into fish mixture.
3
In a separate bowl, combine bean purée, barbecue sauce, chickpea flour, garlic and spices. Add to fish/potato mixture and gently mix until fully combined being careful to keep the fish from falling apart.
4
Divide the fish into 6 equal amounts and press into patties. Chill patties for 30 minutes to 1 hour.
5
Preheat oven to 350°F (180°C).
6
Lightly grease a non-stick frying pan and heat until shimmering. Fry fish cakes until golden brown on each side flipping carefully only once.
7
Lightly spray a broiler pan and place fish cakes on broiler pan. Brush tops of fish cakes with additional barbecue sauce and cook in preheated oven for an additional 10 minutes.
8
To ensure this recipe is gluten free, use a gluten free barbeque sauce.
9
You can use regular flour if you don't have chickpea flour, in the same amount.
10
If you don't have marjoram on hand, oregano, savory or thyme are great substitutes!
11
White bean purée can be made from white kidney, cannellini, Great Northern or navy beans.
