It’s been another busy day – luckily I’d prepared ahead and had all the ingredients to hand to make these simple-yet-delicious fishcakes, served here as a main meal with rice and stir-fried vegetables.
They’d be just as a good as a starter or lighter meal if that’s more your thing – I’d even be tempted to make mini-versions as a canape with the sauce alongside for dipping.
Lazy "Asian-style" Tuna Fishcakes with Sticky Ginger Sauce
- 240 g Canned Tuna in Spring Water (drained from a 340g tin)
- 3 Spring Onions, thinly sliced
- ½ Red Chilli, chopped and seeds removed
- 1 Lime, zested and juiced
- 1 small handful Coriander leaves and stalks, chopped
- 2 Large Eggs
- 1 tsp Fish Sauce
- 50 ml Sherry or Vermouth
- 2 tbsp Light Soy Sauce
- 2 tsp Sesame Oil
- 1 tsp Fish Sauce
- 2 tsp Sugar
- 1 Lemon, juiced
- 2 cm piece Root Ginger, peeled and grated
- 1 clove Garlic, crushed
- 1 Spring Onion, finely sliced
Start by making the fishcakes. Put all of the fishcake ingredients into a food processor and blitz until you have a chunky paste - it won't look very pretty at this stage, but it's only halfway there. Spoon into a bowl and chill until needed.
The sauce is just as easy - put all of the sauce ingredients into a small pan and heat until boiling then turn off the heat and allow to cool - this will let the flavours infuse and develop.
When you're ready to eat the fishcakes heat a small amount of vegetable oil in a large pan, then drop in large spoonfuls of the fishcake mixture to form bite-sized patties. Cook for 2-3 minutes on each side until set and cooked through. Depending on the size of your pan you may need to make these in batches - if so, keep the cooked ones warm.
Whilst they're cooking reheat the ginger sauce - reducing it slightly to give you a sticky glaze.
Serve the fishcakes drizzled with the sauce - either as a starter on their own or with steamed rice and stir-fried vegetables as a main course.