Asian Spicy Tuna Cakes
From littlesponger 11 years agoIngredients
- 3 (5 oz.) cans tuna, drained well - I used Wild Planet Wild albacore tuna No salt -- 5 oz shopping list
- 1 jalapeno, seeded, finely diced shopping list
- 3 cloves garlic, minced shopping list
- 1/4 tsp grated fresh ginger shopping list
- 3 green onions, finely chopped shopping list
- 1 Tbsp finely chopped fresh cilantro shopping list
- 1 tsp fish sauce shopping list
- 1 tsp chili oil (optional) shopping list
- 2 eggs, whisked shopping list
- For binder: 5-10 crackers (I used Trader Joe's Multi-Grain and Flaxseed water crackers), finely crushed or 1/4 cup or more breadcrumbs, or 2-4 Tbsp any types of flour. shopping list
- 2 tbsp oil to cook in shopping list
- Dipping Sauce shopping list
- Ingredients: shopping list
- 2 Tbsp fresh lime juice shopping list
- 2 Tbsp unseasoned rice vinegar shopping list
- 1 Tbsp soy sauce shopping list
- 1 Tbsp Sriracha or 1 tsp red-pepper flakes shopping list
- 1 Tbsp sugar shopping list
- 1 tsp minced garlic shopping list
- 1/2 tsp sesame oil shopping list
- 2 Tbsp chopped fresh cilantro shopping list
- Mix all the above ingredients together and serve as a dipping sauce with the fishcakes. shopping list
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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