THAI CURRY FISH CAKES
Prep 15 mins (plus chilling) | Cook 15 mins | Serves 4
1 cup sushi rice
425 g can tuna in brine, drained, aked 2 eggs, whisked
1½ tbsps Thai red curry paste
2 green onions, nely sliced
1 lime, nely grated zest
2 tsps lime juice
2 tsps sh sauce
1½ cups panko breadcrumbs
Salad Sweet chilli sauce, to serve
1. Cook rice in a large saucepan, following packet instructions. Cool. 2. Transfer rice to a large bowl with remaining ingredients and ½ cup crumbs. Season to taste and mix well. 3. Shape mixture into 8 even-sized patties. Coat in remaining crumbs. Chill 15 mins. 4. Heat oil in a large frying pan on medium. Cook sh cakes 2 to 3 mins each side, until golden and crisp. Drain on paper towel. Serve with salad and sauce.
These are delicious in burgers. They can also be frozen.