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 water (175g Each)
2 Spring Onions
2 Red Chillies
2 Garlic Cloves
Thumb Sized Piece Ginger
1/2 Pack Fresh Coriander (About 15g)
Salt & Pepper
Prep - 15 Minutes
Open the cans of Tuna and drain the water. Make sure to squeeze all the water out.
Place the tuna in a bowl
Finely chop spring onions and chili and add them to the tuna
Grate the garlic and ginger or pound them in a pestle and mortar and add them to the tuna
Add the juice of 1 lemon into the tuna
Season with salt and pepper
Break 1 egg into the tuna and add 1 Tablespoon of flour and combine.
Separate the tuna mixture into 6-8 equal portions
Break the other 2 eggs in a bowl and whisk
Set up the flour and bread crumbs on plates
Lightly flour your hands and take each tuna portion and mould into a round disk (as pictured)
Carefully place it and cover with flour, then the egg and lastly the bread crumbs. Do this for the remaining tuna portions
Let's Get Cooking - 5 minutes
Place cooking oil (about 2 cups) in a large pan and allow it to heat up.
Once the oil is hot reduce your stove to medium heat
Place the fish cakes in the pan and cook each side until golden brown (about 2 minutes)
Serve with a side salad for a light lunch