Thai Fish Cakes
Servings: 6
Ingredients
- 1 can (185 g) San Miguel Del Mar Tuna Chunks in Water, drained
- 1 tbsp Sriracha or preferred chili sauce
- 2 tbsp chopped green onions
- 2 tbsp chopped Thai basil leaves or coriander leaves
- 1 piece Magnolia Brown Egg
- 1/4 cup breadcrumbs
- 1 cup Golden Fry Palm Oil
Instructions
- Combine tuna, Sriracha, green onions, basil, egg, and breadcrumbs in a bowl. Break tuna apart with a fork to mix well. Form mixture into 2 tablespoon patties. If the mixture is runny, add more breadcrumbs.
- Heat oil in a frying pan, fry fish cakes until golden brown. Serve with extra Sriracha sauce.
Notes
Tips:
- Substitute breadcrumbs with mashed potatoes for a different texture.
- Chill patties to set before frying.