This is a recipe that kinda just happened one day when I got home and deiced to turn a boring can of tuna into something less boring. I had some red curry paste leftover from a curry I made earlier int he week, so it made sense to put it in here. Et voila, this recipe was born. I've since made this several times and it's rather enjoyable.
I have quite the love affair with Thai/Malaysian/Indonesian food. I'm used to Indian spices, so this type of cuisine definitely gets my taste buds going! Thankfully the recipe isn't too complicated, so you can whip these up anytime!
Thai Fish Cakes
Makes 8 cakes
1/2 small onion, finely diced
1 stalk lemongrass, finely diced
1 knob ginger, finely diced
2 garlic cloves, minced
1 knob galangal, finely diced
1 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
2 Tbs red curry paste
425g tin tuna (I like John West Tuna in Spring Water)
1 handful fresh coriander, chopped
1 Tbs fish sauce
1 Tbs lemon juice
Heat some oil in a small fry pan. Add your onion and allow it to soften and brown. Once soft, add your lemongrass, ginger, garlic, galangal, chilli powder, cumin powder, coriander powder and curry paste. Cook until the spices are all incorporated. Set aside.
In a bowl place your drained tuna, coriander, fish sauce and lemon juice. Add your cooked onion mixture and mix until combined. Taste and adjust seasoning as needed. Once ready, add egg and mix well. Form into 8 small cakes.
Pan fry cakes until golden on each side. Serve while still warm with a dipping sauce. This cakes also make for a great burger, or simply serve with a salad for a lighter option.