Baked Spicy Tuna Fish Cakes

Inspired by The Counter's amazing salmon fishcakes I decided to try my hand at turning Lucky Star Tuna into a few tasty and SPICY fishcake morsels. These are perfect for a healthy dinner served on a bed of salad or as starters at a dinner party.

I turned these ingredients

 

In to these Tuna Cakes.

Ingredients:

2 Can Lucky Star Tuna in Brine drained and lightly rinsed

1 medium onion finely chopped

2 cloves garlic finely chopped

1 tsp grated ginger

2 hot chili deseeded and chopped

1 lime zest and juice

2 eggs (a third may be needed)

Handful of coriander chopped

3/4 can of whole kernels

150g breadcrumbs

1 tbsp olive oil

Salt and pepper for seasoning

Preparation time: 30 minutes

Cooking time: 20 minutes

Serves: 6 medium fishcakes or 12 small.

Method:

• Preheat oven to 180 degrees
• Heat a medium sized pan on medium heat, add the olive oil and sauté onions till translucent
• Then add the fragrants to the pan; garlic and ginger and sauté for a further 2 minutes and remove from heat.
• In a bowl combine the chopped coriander, whole kernels, chopped chili, onions and garlic, tuna along with lime juice and zest.
• Add a quarter of the breadcrumbs and two eggs, then mix with a spoon. At this point the tuna mixture should start coming together well.

Tip: Add a third egg if the tuna mixture does not come together well.

• On a separate plate spread half of the remaining breadcrumbs.
• Roll small handfuls of the tuna mixture into a balls and lightly press down onto the breadcrumbs.
• Top with the remaining breadcrumbs and coat the entire fishcake evenly.
• Refrigerate for at least 15 minutes.
• Heat a pan on medium high heat and coat with either spray and cook or oil.
• Pan fry the fishcakes for 5 minutes on each side till browned.
• Transfer onto a baking tray and bake for a further 10 - 15 minutes

Serve with a light salad and a citrus dressing

Happy At Home eating!