Asian-style tuna cakes with salad
- 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
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.