Asian-style-tuna-cakes

Asian-style tuna cakes with salad

These tasty fishcakes have a crispy outside and soft inside - kids will love them

By , 09 August 2018

(4 votes)

Asian-style tuna cakes with salad
  • 45 Mins

  • Serves: 4

  • Price: 95p per serving

Nutritional Info
Each 312g serving contains
  • Energy

    1162KJ

    278KCAL

    14%
  • Fat

    7.2g

    low

    10%
  • Saturates

    0.9g

    low

    5%
  • Sugars

    7.2g

    low

    8%
  • Salt

    1.40g

    med

    23%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 372kJ/89kcal.
Ingredients
  • 2 carrots, chopped
  • 2 x 160g tins tuna in spring water, drained
  • 1 clove garlic, crushed
  • 1cm piece ginger, finely chopped
  • 2 spring onions, sliced
  • 15g coriander, chopped
  • 2 medium eggs, beaten
  • 1tbsp oyster sauce
  • 100g fresh breadcrumbs
  • 1tbsp rapeseed oil
  • 200g iceberg lettuce, shredded
  • 100g cherry tomatoes, quartered
  • ½ cucumber, cut into batons
Method
  • Steam the carrots for 15-18 mins. Drain, mash and transfer to a large bowl.

  • Add the tuna, garlic, ginger, spring onions and coriander. Mix well.

  • Stir in half of the beaten eggs, the oyster sauce and 30g of the breadcrumbs. Divide into 8 round cakes and chill in the fridge for 10 mins.

  • Dip the fishcakes into the remaining beaten egg, then into the breadcrumbs, to coat.

  • Heat the oil in a nonstick frying pan and cook for 3 mins on each side.

  • Serve with the lettuce, tomatoes and cucumber.