Green curry paste gives tuna a whole new dimension in this dynamic recipe. Serve alongside a salad, with stir-fried vegetables, or as a starter for an Asian-inspired meal.
Recipe: Thai fish cakes
Prep and cooking time: 35 mins
- 1 x 400g tin tuna, well drained
- 2 tbsp Thai green curry paste
- 2 limes, one zested and one cut into wedges
- 1 large handful fresh coriander leaves, roughly chopped
- 1 egg, lightly whisked
- 60ml coconut cream
- 2-3 tbsp cornflour
- 2 tbsp coconut or extra virgin olive oil
- In a large bowl, mix together the tuna, curry paste, lime zest, and coriander. Add the egg and coconut cream. Mix to combine.
- Depending on how wet the mixture is, add 2-3 tbsp of cornflour. You’re aiming to be able to make balls of the mixture without too much liquid drawing from them.
- Divide the mixture into 12 balls. Line a large plate
with baking paper and roll the balls into tight patties approximately 1-2cm thick. If you have time, chill for 20mins.
- Heat 1 tbsp of the oil in a frying pan, over medium heat. Fry 6 of the patties for 2-3mins each side, or until golden brown. Adjust the temperature so they cook evenly.
- Serve together with a salad, or separately with the lime wedges and a sprinkle of coriander.