Canned tuna isn't only for soggy tuna and mayo sandwiches. Turn that boring can of tuna into these fragrant and flavorful fish cakes.
What You'll Need - Makes 6-8 Cakes
2 Cans Tuna Chunks In brine (175g Each)
3 eggs
2 spring onions
2 chillies (optional)
2 garlic cloves
Thumb-sized piece of ginger
1 lemon
5g fresh coriander
Salt and pepper
1 cup bread crumbs
1 cup cake flour (and 2 tablespoons)
Prep - 40 Minutes
Open the cans of Tuna and drain the brine. Make sure to squeeze as much water from the tuna as possible.
Place the tuna in a bowl.
Finely chop spring onions and chili and add them to the tuna.
Grate or mince the garlic and ginger and add them to the tuna.
Squeeze the juice of the lemon into the tuna
Season with salt and pepper to taste.
Break 1 egg into the tuna and add 2 tablespoons of flour to help with binding the mixture.
Separate the tuna mixture into 6-8 equal portions and place in the freezer for 15 minutes while you prepare your other elements.
Break the other 2 eggs in a bowl and whisk together.
In two separate bowls, add the flour to one and the bread crumbs to the other. Season both with salt and pepper to taste.
Lightly flour your hands and take each tuna portion and mold it into a round ball or disk (honestly whatever shape you like is fine)
Carefully place it in the flour bowl and coat it. Then place into the egg bowl and coat it and finally into the bread crumbs.
Place the coated pieces onto a plate that has been lightly floured and sprinkled with some bread crumbs.
Repeat this process for the remainder of the fish cakes.
Let's Get Cooking - 10 minutes
Pour enough cooking oil into a pan or pot for shallow frying.
Once the oil is hot, reduce your stove to medium heat.
Place the fish cakes gently in the oil and fry each side until golden brown (about 2 minutes).
Repeat the process until all your fish cakes are cooked.
Serve with a side salad for a light lunch
Love,
V