Spicy Tuna Fishcakes

Ingredients

• Tuna

  Fish, light, canned in water, drained solids

  400g

• Waterchestnuts

  Chinese, canned, solids and liquids

  6 waterchestnuts or 42g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Ginger root

  Raw

  15g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

Directions

1. For dipping sauce: Combine pinch of sugar, 2 tbsp fish sauce, 1 tbsp rice vinegar, juice of lime, and 2 tbsp chopped coriander. Mix until the sugar has dissolved, taste and adjust as desired. Set aside.
2. For cakes: Drain the tuna and place in a bowl; use a fork to separate the chunks. Add the water chestnuts, spring onions, ginger, coriander, chilli and lime leaves and season with salt and pepper. Add the fish sauce and beaten eggs. Mix well.
3. Squeezing the mixture to tightly compress it and get rid of any excess liquid, shape it into balls the size of golf balls. Flatten them lightly into patties.
4. Heat a frying pan over a medium heat, add a little oil and shallow-fry the fishcakes on each side for 12 minutes until golden on all sides and heated through. Serve with the dipping sauce.

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