asian-style tuna cakes with salad
 
 

serves 4, ready in 45 mins

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

1 Steam the carrots for 15-18 mins. Drain, mash and transfer to a large bowl.

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

3 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.

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

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

6 Serve with the lettuce, tomatoes and cucumber.