Ultimate tuna fishcakes
Who said fishcakes couldn’t get any more banging? A quick beat, mix, flip and fry, and these spicy delights will make you feel like you’re holidaying on the tropical east coast of Thailand, from the comfort of your kitchen. We recommend pairing our vit-rich eggs with John West’s chunky tuna, a delicious and nutritious combo.
20 minutes
Serves 4 (Makes 8 fishcakes)
Nutritional Information
| Calories | 167 |
| Protein | 21.56g |
| Fat | 7.6g |
| of which saturates | 1g |
| Carbohydrates | 2.93g |
| of which sugars | 2.3g |
| Fibre | 0.31g |
Ingredients
- 2 x 145g John West MSC tuna chunks in spring water, drained and patted dry
- 3 spring onions, finely chopped
- 4cm fresh ginger, peeled and finely grated
- 2 red chillies, deseeded and finely chopped
- 15g bunch of fresh coriander, stalks and leaves picked
- 2 fresh Kaffir lime leaves, finely sliced
- 1 Enriched egg, beaten
- 3 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 1 teaspoon honey
- 1 tablespoon rice wine vinegar
- 2 limes, 1 juice only, 1 cut into wedges to serve
Method
- Gently pat the tuna dry and place in a bowl with the spring onions, ginger, 1 red chilli, coriander stalks and lime leaves; mix. Add the beaten egg and 1 tbsp fish sauce, gently stir to combine.
- Use your hands to shape into 8 patties and arrange on a plate.
- Heat the oil in a large non-stick frying pan over medium heat. Cook the fish cakes for 5-6 mins, carefully turning halfway, until golden and crisp.
- Meanwhile, mix the 2 tbsp fish sauce, honey, rice wine vinegar, lime juice and remaining chopped chilli together in a small bowl.
- Arrange the fishcakes on a serving plate alongside the dipping sauce. Scatter with the coriander leaves and serve with extra lime wedges.
