Thai Curry Fish Cakes

Name: Thai Curry Fish Cakes
Ingredients: 1 cup sushi rice; 1 None (14-oz) can tuna in brine, drained, flaked; 2 None large eggs, whisked; 1/2 tbsp Thai red curry paste; 2 None spring onions, finely sliced; None None Finely grated zest of 1 lime, plus 2 tsp juice; 2 tsp fish sauce; 1/2 cup dried breadcrumbs; None None Oil, for shallow frying; None None Salad, sweet chilli sauce, to serve

10 ingredients

4 steps

Ingredients

1 cup sushi rice
1 None (14-oz) can tuna in brine, drained, flaked
2 None large eggs, whisked
1/2 tbsp Thai red curry paste
2 None spring onions, finely sliced
None None Finely grated zest of 1 lime, plus 2 tsp juice
2 tsp fish sauce
1/2 cup dried breadcrumbs
None None Oil, for shallow frying
None None Salad, sweet chilli sauce, to serve

Directions

1

Cook the rice in a large saucepan of water, following the package instructions. Drain and cool.
2

Transfer the rice to a large bowl with the remaining ingredients and half of the crumbs. Season to taste and mix well.
3

Shape the mixture into 8 even-sized patties. Coat in the remaining crumbs and allow to chill for 15 mins.
4

Heat the oil in a large skillet over medium heat. Cook the fish cakes for 2-3 mins each side, until golden and crisp. Drain on a paper towels. Serve with salad and sauce.