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Ingredients

How to make it

  • In a large bowl, stir together tuna, green onions, cilantro, ginger, garlic, crackers, and jalapeno. Mix gently until ingredients just hold together.
  • Add the fish sauce to the bowl and mix everything together with a fork. (I started with 1/2 tsp of fish sauce, gave the mix a taste, then added another 1/2 tsp.)
  • Drizzle a little chilli oil (optional) over the top and add eggs to the tuna and mix it all well.
  • Using a packed 1/4-cup measure of tuna mixture per patty, shape into 8 to 10 cakes. (Don’t pack the mix too hard. Instead with a loose hand, simple shape the patties till they barely stick together. You want them light and airy not dense.)
  • In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 3-4 minutes per side. Serve hot, accompanied by Thai dipping sauce, and garnish with cilantro sprigs.

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