Thai Curry Tuna Cakes

MAKES 8 PREPA­RA­TION 15 MIN­UTES (PLUS CHILL­ING) COOK­ING 15 MIN­UTES

Woman’s Day (NZ) - - Cooking Extra -

1 cup sushi rice 425g can tuna in spring­wa­ter, drained, flaked ½ cup panko crumbs, plus

1 cup ex­tra 2 eggs, whisked 1½ ta­ble­spoons Thai red

curry paste 2 spring onions, finely sliced 2 tea­spoons finely grated lemon zest, plus 2 tea­spoons juice veg­etable oil for shal­low

fry­ing mixed salad leaves, sweet

chilli sauce to serve

1. Cook rice fol­low­ing packet di­rec­tions. Cool. Trans­fer to a bowl with tuna, crumbs, eggs, paste, onion, zest and juice. Sea­son. 2. Shape into 8 pat­ties. Coat in ex­tra crumbs and place on a plate. Chill for 15 min­utes. 3. In a large fry­ing pan, heat

enough oil to shal­low-fry over high heat. Cook pat­ties for 2-3 min­utes each side un­til golden. Drain on a pa­per towel. 4. Serve with mixed salad leaves and sweet chilli sauce.

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