Deliciously flaky and 'fishy' cakes that are kind to crabs and that your taste buds will love too!
Sautee the onion and garlic in a frying pan using the olive oil.
Mash 3/4 of the cannellini beans roughly (keep it a bit chunky for texture) in a bowl. Then add the rest of the whole cannellini beans.
Add the pinenuts, salt, pepper, rosemary, lemon zest, flour, mustard, seaweed (if using), dill (if using), and sauteed onion and garlic to the beans. Mix together.
Chop the artichoke into small(ish) pieces, then add to the mixture. About 1cm by 1cm pieces.
Add the milled linseed/flaxseed mixed with water. Mix in with a spoon, then start to use your hands to combine everything well.
Put the whole mix in the fridge for about an hour to firm up.
Make the mix into round patties / cakes (it should make about 8 medium-sized cakes). Pan fry in oil for about 4 minutes on each side, or until they are nicely browned but not burnt. Or bake for 35-40 minutes at 200°C / Gas Mark 5.
If frying, this can be done a day before an event and then the patties can be heated up in the oven just before serving.
You can make double the mixture and freeze some for another time!