Fresh Tuna Cakes with Chili Dressing
For the dressing, mix together the ingredients then set aside. Now, place all ingredients for the tuna cakes in a bowl and mix until well combined. Shape into patties and refrigerate for 30 minutes. Shallow fry on a high heat for 2-3 minutes, or until golden. Serve with a crisp green salad, drizzled with the chili dressing.
Preparation time: 55 mins
Per portion: 2056 kJ / 491 kcal
Ingredients for 4 portions:
For the tuna cakes:
- > 400 g cooked rice
- > 2 tsp. ginger, grated
- > 2 garlic cloves, peeled and grated
- > 1 tbsp. flour
- > 300 g fresh tuna, cooked and chopped
- > vegetable oil for frying
- > 1 tbsp. fresh coriander, chopped
- > 2 tbsp. sweet chili sauce
For the dressing:
- > 2 red chilies, de-seeded and grated
- > 1 tbsp. fresh coriander, chopped
- > 1 tbsp. Kikkoman soy sauce
- > 1 lime, juice and zest, grated
- > 1 lemon, juice and zest, grated
- > 4 tbsp. olive oil
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