thai-style tuna fishcakes

Thai-style tuna fishcakes

These little fish cakes explode with the flavours of south east Asia – garlic, galangal, chilli, lime and lemongrass. Mine may not be particularly authentic, but they are quick and easy to make and taste delicious with a bowl of ginger-spring onion or chilli noodles, or a spicy noodle soup. They also make a fabulous party nibble with a chilli or soy dipping sauce.

I love to make my own spice blends or pastes, but at 96p for a 90g jar, Sainsbury’s Fragrant Thai Base, part of their Speciality Ingredients range, is a useful store cupboard ingredient and tastes pretty good too.

Makes about 8-10 small fishcakes
Skill level: Easy

ingredients:
1 x tin of tuna (200g), in spring water
2 tbsp dried breadcrumbs
45g Sainsbury’s Fragrant Thai Base (half a jar)
a squeeze of fresh lime juice
1 tsp Tabasco, harissa paste, or your favourite chilli sauce, to taste
vegetable oil, for frying
dipping sauce or sambal, to serve
hoisin sauce, to serve
fresh coriander, finely chopped, to serve
fresh limes, quartered, to serve
 
directions:

1. Drain the tuna well and tip into a bowl. Break the tuna up with a fork.
2. Add the dried breadcrumbs, Sainsbury’s Fragrant Thai Base, lime juice and chilli sauce. Combine well and set aside for 20 to let the breadcrumbs absorb the moisture.
3. Form the mixture into flat patties (about a dessertspoon each).
4. Heat a little vegetable oil in a frying pan. Fry the patties in a medium hot pan for 1 to 2 minutes on each side until lightly browned.
5. Serve with dipping sauces, a little chopped fresh coriander and lime quarters.

tip:

• Form into round balls, roll in sesame seeds and deep fry, for perfect party nibbles.