Friday, October 16, 2009

Lonely Can of Tuna Fishcakes!

Ever thought about what to do with that lonely can of tuna at the back of the cupboard? That was my dilema as I looked around for something to eat last night. I had 1 can of tuna (the only protein in the house) and a shelf full of pasta...hmmm...something with the Tuna I think...these turned out light and tasty, and tasted yummy with some sweet chilli sauce and a green salad....enjoy!

Serves 2-3 people
Preparation Time 15 mins
Cooking Time 30 mins

  • 1 185g can of tuna in brine, drained
  • 1 large potato, boiled and mashed
  • ½ stick lemon grass, bashed and finely chopped ( I had some in the fridge, leave out if you dont)
  • 1 inch piece of ginger finely grated
  • 2 cloves garlic minced
  • 1 shallot or equivalent onion finely chopped ( I think you could substitute green onion too)
  • ½ green chilli, de-seeded and finely chopped
  • 1 tbsp fish sauce
  • Zest of 1 lemon
  • 1 tbsp chopped coriander
  • 1 egg
  • 1 tbsp all purpose flour
  • Black pepper & Salt
  • Vegetable Oil for frying
  • Sweet Chilli Dipping Sauce
1. Combine tuna, potato, lemon grass, ginger, garlic, shallot, chilli, fish sauce, zest, coriander, egg and flour.
2. Season with salt & pepper
3. Heat 2” of oil in a frying pan or wok until hot.
4. Create ¼” thick, 2” diameter fish cakes and add to oil in batches. Don’t over fill oil as temperature will go down. Fry until golden brown then drain on kitchen paper.
5. Continue until all cakes cooked ( you should get 8 – 10 small cakes )
6. Serve with some Sweet Chilli Dipping Sauce, or maybe some lime mayonnaise

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