Here we are with my second fructmal dinner. I have discovered that people with fructose intolerance like to point out that the term actually is fructose malabsorption because fructose intolerance is something you have from birth and is extremely serious whereas fructose malabsorption is something that can develop at any time. The term is shortened to fructmal which is easier to say. ‘Fructmal’ and ‘malaborption’ both get red wriggly lines under them when I type them so I guess they are not in the dictionary yet. That’s how new this is. Anyway, from now on, I will refer to it as fructmal.
Adriano was yet again away for a race so it was just Dario and me. Three things that are well tolerated are fish, potatoes and spinach but I can’t keep bunging them on the plate as is, so I experimented with large fish cakes which incorporated them all. I minced them all up, seasoned, added a squeeze of lemon juice, and an egg and tapioca flour to bind them. They probably needed a little more binding but this was a first attempt. What was interesting was that, even though I didn’t add onions, garlic and heaps of herbs and spices, they tasted delightful. I did place some mozzarella balls on the top of the cakes before putting them in the oven. That was only because I had them in the fridge and needed to use them.
On to the recipe.
- 2 large potatoes
- 400gms/14oz fish
- 100gms/4oz spinach
- 2 eggs
- 2 tbsp tapioca flour
- Squeeze of lemon
- Salt & pepper
- Preheat the oven to 350°F/180°C.
- Boil the potatoes and puree in a food processor.
- Chop the spinach finely in the food processor.
- Mince the fish in the food processor.
- Mix them all in a bowl with the eggs and flour.
- Season and add the lemon juice.
- Heat some butter in a frying pan and add big spoonfuls of the mixture.
- Shape into circles when in the pan.
- When browned on both sides, place in an oiled ovenproof dish and pop some cheese on top, if you like.
- Place in the oven for 10 minutes.
- Serve with your favourite sauce and a few sprouts or greens.