Have a couple cans of tuna in your kitchen? Why not try this Thai recipe (okay, we experimented with the ingredients a bit)… guess what? It tastes amazing! Check out our version of these tuna fish cakes today, and tell us what you think!
For a complete fiesta on your taste buds, we also made a refreshing dipping sauce too!
|Fish Cakes: 3 stalks Coriander Leaves (chopped)|
|3 stalks Spring Onions (chopped)|
|3 Kaffir Lime Leaves (finely sliced)|
|1 Big Red Chilli (finely chopped)|
|4 tins Tuna (150g per tin)|
|1 tbsp Ginger (grated)|
|2 tsp Fish Sauce|
|½ tsp Salt|
|¼ tsp Black Pepper|
|½ cup Vegetable Oil|
|Dipping Sauce: ½ tsp Caster Sugar|
|2 tbsp Fish Sauce|
|½ tbsp Lime Juice|
|1 tbsp Rice Vinegar|
|2 tbsp Coriander Leaves|
|*Optional Red Chilli Padi (chopped)|
- Chop the coriander leaves, spring onions, lime leaves, red chilli & place them in the mixing bowl.
- Drain the tuna from the can & add it into the mixing bowl with the ginger, fish sauce, salt, pepper & the beaten eggs. Mix well.
- Take a handful of the tuna mix and squeeze out any excess liquid. You can use a sieve to help strain the excess liquid. Shape the tuna mix into golf ball sized balls then flatten them slightly into patties.
- Heat ½ cup vegetable oil in a frying pan over medium heat. Then fry the tuna patties for 1 - 2 mins on each side until they are golden brown. Remove from heat & drain on some kitchen paper.
- For the dipping sauce, combine the sugar, fish sauce, lime juice, rice vinegar & chopped coriander leaves in a small bowl. Serve with the tuna patties.
NB: We used tuna flakes in water for this recipe, so don’t worry if they do crumble and flake a little when you bite into them, that is exactly the texture you should get.