tuna cakes

the fish cake. now this is a dish that will make a lengthy debate as everyone has their own recipe or version of ‘the fish cake.’ wether it is their own recipe, a passed down family recipe or a recipe that was cooked by the butler, it seems to be one of the most talked about, shared recipes out there.
this version is as simple as it is delicious and what i love about it is that the main ingredient comes from a can.
i served the tuna cakes for lunch with a sweet soya dressing (shop bought) and an asian like slaw.
this is another great, budget friendly meal that is ready in no time.

ingredients | serves 2 – 4 | easy
2x tinned tuna, liquid drained
1/2 small onion, very finely chopped
2cm fresh ginger, grated
1/2tsp finely chopped or grated fresh garlic
handful fresh cilantro, chopped
handful fresh parsley, chopped
1tbs fish sauce
2tsp fresh lemon juice
zest of 1 lemon
1/4c finely grated parmesan
1/2c fine breadcrumbs + more to dust cakes
2 eggs

how to do it
drain the tuna without pressing down too much. (that will dry it out completely.) place all of the ingredients into a large mixing bowl.
using your hands, mix the ingredients together until well combined. do not over mix.
portion the mixture into even sized patties. roll lightly in the fine breadcrumbs.
coat the bottom of a large skillet with oil and heat to medium. carefully place the patties into the oil, frying the patties in batches, until golden on each side.
remove and place on kitchen towel paper to remove excess oil.

serve with sweet soya sauce, a mixture of mayo & wasabi or a fish sauce vinaigrette.

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