- Ingredient -
- 400g good-quality tinned tuna
- 6 tinned water chestnuts, drained and finely sliced
- 3 spring onions, trimmed and sliced
- 3cm piece of fresh root ginger, peeled and grated
- 3 tbsp chopped coriander
- 1 red chilli, deseeded and finely chopped
- 3 kaffir lime leaves, finely chopped (rehydrated
- for 5 minutes in boiling water if dried)
- 2 tsp Thai fish sauce
- 2 eggs, beaten
- Vegetable oil, for frying
- Sea salt and freshly ground black pepper
- For Dipping Sauce
- Good pinch of caster sugar
- 2 tbsp Thai fish sauce 1 tbsp rice vinegar
- Juice of ½ lime
- 2 tbsp chopped coriander
An easy light lunch or cheap and cheerful supper Spicy Tuna Fish Cakes. Serve with dipping sauce and salad.
First prepare the dipping sauce.
In a bowl mix together all the sauce ingredients, stirring until the sugar has dissolved. Set aside.
Now drain the tuna and place in a bowl; you can use a fork to separate the chunks. Add the water chestnuts, ginger, spring onions, chilli, coriander, and lime leaves and season with salt and pepper. Then add the fish sauce and beaten eggs. Mix well.
Squeezing the mixture to tightly compress it, shape it into balls the size then flatten them lightly into patties.
Heat a frying pan over a medium heat, add a little oil and shallow-fry the fish cakes on each side for 1–2 minutes until golden on all sides and heated through. Serve immediately with the dipping sauce.