Thai-Style fish cakes

Serves 2



1 x 95g can Safcol Responsibly Fished Tuna with Spicy Chilli (available in IGA stores) 4 medium potatoes (about 600g) 1/2 cup breadcrumbs 3/4 cup plain flour 1 small white onion, finely chopped 2 tablespoons fresh coriander leaves, chopped 1 small red chilli, finely chopped 1 egg, beaten Salt and pepper, to taste 1/2 cup breadcrumbs 1/4 cup vegetable oil
Step 1 - Peel potatoes and cut into quarters. Bring a medium sized saucepan of water to boil and add the potatoes. Cook until tender. Mash and allow to cool. Step 2 - Place tuna (including the juices), mashed potato, 1/2 cup breadcrumbs, flour and onion in a bowl and combine well. Add coriander, chilli, egg and seasoning. Mix well. Step 3 - Shape into patties and coat with remaining breadcrumbs. Set aside. Step 4 - Heat enough oil in a wok or large frying pan over moderate heat to shallow fry patties on both sides until golden brown. Step 5 - Do not overcrowd the wok. Add more oil to the frying pan as needed as the patties do soak up the oil. Drain and keep warm.

Tips:Serve while nice and warm, enjoy!
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