Tuna Fish Cakes with Warm Asian Salad
Always good to share with your family and friends.
Ingredients
- 425g can tuna in oil
- 2 tbs fish sauce
- 2 carrots
- 2 tbs coriander
- 100g snow peas
- 4 spring onions
- 1 bunch broccolini
- 1/4 cup red curry paste
- 1 lime
- 1/3 cup sweet chilli sauce
- 1/4 cup rice flour
- 3 eggs
- 3 kaffir lime leaves
- 1/3 cup vegetable oil
Method
- Combine tuna, curry paste, onion, coriander, lime leaves, eggs and rice flour in a bowl and mix well to combine.
- Heat some of the oil in a frying pan. Shape 1/4 cupfuls of mixture into cakes. Cook in batches for 3 minutes each side or until golden. Drain on paper towel and keep warm.
- Meanwhile, cook carrots and broccolini stems in simmering water for 2 minutes. Add remaining broccolini and snow peas and cook a further 1 minute. Drain and return to pan. Combine remaining ingredients and pour over vegetables. Serve tuna cakes with vegetable salad.
