Spiced Tuna Fishcakes

3 mins
Serves 1
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Directions

  1. 1Open and drain a can of tuna into a sieve.
  2. 2Open and drain a can of tuna into a sieve.
  3. 3Open and drain a can of tuna into a sieve.
  4. 4Slightly flake the tuna with a fork, ensuring not to dry it out.
  5. 5Slightly flake the tuna with a fork, ensuring not to dry it out.
  6. 6Slightly flake the tuna with a fork, ensuring not to dry it out.
  7. 7Slice water chestnuts thinly.
  8. 8Slice water chestnuts thinly.
  9. 9Slice water chestnuts thinly.
  10. 10Add the sliced water chestnuts to the tuna.
  11. 11Add the sliced water chestnuts to the tuna.
  12. 12Add the sliced water chestnuts to the tuna.
  13. 13Peel and grate fresh ginger, incorporating its juice into the mixture.
  14. 14Peel and grate fresh ginger, incorporating its juice into the mixture.
  15. 15Peel and grate fresh ginger, incorporating its juice into the mixture.
  16. 16Slice spring onions on an angle and add them to the mixture.
  17. 17Slice spring onions on an angle and add them to the mixture.
  18. 18Slice spring onions on an angle and add them to the mixture.
  19. 19Add a touch of fresh coriander to the mixture.
  20. 20Add a touch of fresh coriander to the mixture.
  21. 21Add a touch of fresh coriander to the mixture.
  22. 22Remove seeds from a chilli, finely chop, and add to the mixture.
  23. 23Remove seeds from a chilli, finely chop, and add to the mixture.
  24. 24Remove seeds from a chilli, finely chop, and add to the mixture.
  25. 25Roll up kaffir lime leaves tightly, slice them in half lengthwise, and chop before adding to the mixture.
  26. 26Roll up kaffir lime leaves tightly, slice them in half lengthwise, and chop before adding to the mixture.
  27. 27Roll up kaffir lime leaves tightly, slice them in half lengthwise, and chop before adding to the mixture.
  28. 28Season the mixture with salt, pepper, and fish sauce.
  29. 29Season the mixture with salt, pepper, and fish sauce.
  30. 30Season the mixture with salt, pepper, and fish sauce.
  31. 31Add two whole eggs to the mixture and whisk well to bind the ingredients.
  32. 32Add two whole eggs to the mixture and whisk well to bind the ingredients.
  33. 33Add two whole eggs to the mixture and whisk well to bind the ingredients.
  34. 34Combine all ingredients thoroughly with your hands.
  35. 35Combine all ingredients thoroughly with your hands.
  36. 36Combine all ingredients thoroughly with your hands.
  37. 37Roll the mixture into small patties and flatten them with your palms.
  38. 38Roll the mixture into small patties and flatten them with your palms.
  39. 39Roll the mixture into small patties and flatten them with your palms.
  40. 40Heat groundnut oil in a hot pan. Place the fishcake patties in the pan, spacing them evenly and ensuring they do not stick.
  41. 41Heat groundnut oil in a hot pan. Place the fishcake patties in the pan, spacing them evenly and ensuring they do not stick.
  42. 42Heat groundnut oil in a hot pan. Place the fishcake patties in the pan, spacing them evenly and ensuring they do not stick.
  43. 43Flip the fishcakes using two fingers on top and a spatula. Cook until golden and crispy.
  44. 44Flip the fishcakes using two fingers on top and a spatula. Cook until golden and crispy.
  45. 45Flip the fishcakes using two fingers on top and a spatula. Cook until golden and crispy.
  46. 46For the dipping sauce: combine a pinch of sugar, 2 tablespoons of fish sauce, 1 tablespoon of rice wine vinegar, fresh lime juice and a lot of fresh coriander.
  47. 47For the dipping sauce: combine a pinch of sugar, 2 tablespoons of fish sauce, 1 tablespoon of rice wine vinegar, fresh lime juice and a lot of fresh coriander.
  48. 48For the dipping sauce: combine a pinch of sugar, 2 tablespoons of fish sauce, 1 tablespoon of rice wine vinegar, fresh lime juice and a lot of fresh coriander.

Ingredients

  • 1 can tuna
  • 1 can tuna
  • 1 can tuna
  • 1 cup water chestnuts
  • 1 cup water chestnuts
  • 1 cup water chestnuts
  • 1 thumb-sized piece fresh ginger
  • 1 thumb-sized piece fresh ginger
  • 1 thumb-sized piece fresh ginger
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • 1 handful fresh coriander
  • 1 handful fresh coriander
  • 1 handful fresh coriander
  • 1 chillies
  • 1 chillies
  • 1 chillies
  • 2 kaffir lime leaves
  • 2 kaffir lime leaves
  • 2 kaffir lime leaves
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon fish sauce
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tablespoons groundnut oil
  • 2 tablespoons groundnut oil
  • 2 tablespoons groundnut oil
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon rice wine vinegar
  • 1 fresh lime juice
  • 1 fresh lime juice
  • 1 fresh lime juice

Equipment

sieveforkknifegraterbowlfrying panspatula