Spiced Tuna Fishcakes

3m
Serves 1
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Directions

  1. 1Open and drain a can of tuna into a sieve.
  2. 2Slightly flake the tuna with a fork, ensuring not to dry it out.
  3. 3Slice water chestnuts thinly.
  4. 4Add the sliced water chestnuts to the tuna.
  5. 5Peel and grate fresh ginger, incorporating its juice into the mixture.
  6. 6Slice spring onions on an angle and add them to the mixture.
  7. 7Add a touch of fresh coriander to the mixture.
  8. 8Remove seeds from a chilli, finely chop, and add to the mixture.
  9. 9Roll up kaffir lime leaves tightly, slice them in half lengthwise, and chop before adding to the mixture.
  10. 10Season the mixture with salt, pepper, and fish sauce.
  11. 11Add two whole eggs to the mixture and whisk well to bind the ingredients.
  12. 12Combine all ingredients thoroughly with your hands.
  13. 13Roll the mixture into small patties and flatten them with your palms.
  14. 14Heat groundnut oil in a hot pan. Place the fishcake patties in the pan, spacing them evenly and ensuring they do not stick.
  15. 15Flip the fishcakes using two fingers on top and a spatula. Cook until golden and crispy.
  16. 16For 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 cup water chestnuts
  • 1 thumb-sized piece fresh ginger
  • 2 spring onions
  • 1 handful fresh coriander
  • 1 chillies
  • 2 kaffir lime leaves
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon fish sauce
  • 2 eggs
  • 2 tablespoons groundnut oil
  • 1 pinch sugar
  • 1 tablespoon rice wine vinegar
  • 1 fresh lime juice

Equipment

sieveforkknifegraterbowlfrying panspatula

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