Saturday, 24 November 2012

Thai tuna cakes

Thai tuna cakes

After my dessert binge of the last few weeks (mud cakes and biscuits= too much sugar in the house!), it is time to return to something a little healthier for a Saturday lunch. I discovered a few tins of tuna lying at the back of the cupboard which were crying out to be used up, so in order to keep them light and healthy, without tasting too tinned tuna-like, I mixed them up with some veges, chick peas, fried them up, and voila- thai tuna cakes, or tuna patties, or fritters (whatever you want to call them!). Eat them on their own, with salad, or even on a burger. It's a pretty easy recipe to make; this one makes 6, which were promptly vacuumed up for lunch.
 Start by peeling a small sized onion and grate it up (Sunglasses are always useful at this point in time). You might need to cut the last few layers with a knife at the end, for fear of grating some fingers.
 As we don't want soggy patties, drain as much juice as you can out of the onion. Just throw the grated onion into a sieve, and press it down with your hand.
 Then take a can of chickpeas, and drain them.
 Place them in a bowl
Either using a blender, food processor, stick blender, or just a good old fashioned fork, half mash up the chickpeas. 
 It's always nice to be able to slightly tell what it is, so you don't need to entirely puree it!
 Then take two shallots, and slice them up.  Make sure you get all of the white part and some of the green stem too.
Throw the onion and shallots in with the chickpeas. 
 Find half a red large capsicum, and grate it up too- just like the onion, only without the tears.
Sieve this one too- there is a lot more water than in the onion though. 
Find some fresh herbs from the garden. I have parsley, and wish I had fresh coriander.  Had to use the powdered stuff, but still tastes ok! Slice this up and throw into the bowl. 

Now for the tins of tuna.  I used two small 95g tins, one was sweet chilli, one was natural flavour. 

Use two tins of sweet chilli if you have them, or two tins of natural, but just avoid the italian flavoured ones for this meal- it won't do much for the asian flavours.

Drain them with the sieve, and press it down to get rid of all the juice.

Throw that in the bowl.
And mix it all in. Easy huh?
A few more ingredients- stir in one egg, and 2 tablespoons of corn flour to keep them together. 
1 or 2 tablespoons of sweet chilli sauce. Stir it in, with some pepper and a teaspoon of ground coriander and you're ready to start frying.
Heat some oil up in a pan on medium heat- about 2 tablespoons. Anything but olive oil which will again take away from the thai flavour, I used rice bran oil. Apparently it's good for you.
Take a big spoonful of mixture 
And once the oil has heated up, place them in the pan, making them into little cakes. Pan fry for about 4-5 minutes
Turn them over once one side is golden brown
 and pan fry for a further 4 minutes on the other side.
 Take them out, squeeze some lemon juice over them.  Then serve on a plate with a good dollup of sweet chilli sauce.

Thai tuna cakes

400g tin chickpeas
2 small tins tuna 95g each (natural smoked flavour or sweet chilli)
1 small brown onion, grated
2 shallots
1/2 large red capsicum, grated
2 tablespoons chopped parsley (plus fresh coriander if you have some)
1 teaspoon ground coriander
1 egg
2 tablespoons corn flour
1-2 tablespoons sweet chilli sauce

2 tablespoons oil
1/2 a lemon to serve
Extra sweet chilli sauce to serve

1. Grate onion and capsicum, and drain of excess juices. 
2. Drain chickpeas, and half mash the chickpeas up using a stick blender
3. Finely slice the shallots, the white part and half of the green
4. Drain the tins of tuna, and squeeze out excess juice.
5. Mix all ingredients together (except oil, and the lemon and extra sweet chilli sauce to serve).
6. Heat oil to a medium heat in a large frypan. Using a large spoon, place batter on a hot pan in 'cakes'.
7. Let the tuna cakes cook for about 4-5 mins, or until golden brown on one side, before turning them to cook the other side for about 3-4 minutes.
8. Serve hot with lemon juice and extra sweet chilli sauce.

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