Name: Fish cakes with hoisin sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 2.00 potatoes large; 400.00 g tuna chunks; 2.00 green chilli; 5.00 ml coriander ground; 2.00 lemon zest and juice; 30.00 ml fresh coriander chopped; 10.00 ml fresh chives chopped; 2.00 eggs; 0.00 salt and freshly ground black pepper; 120.00 ml sesame seeds toasted; 60.00 ml sunflower oil; 60.00 ml sesame oil; 1.00 garlic cloves; 2.00 red chillies; 5.00 ml fresh ginger grated; 30.00 ml jam smooth plum; 15.00 ml sesame oil; 6.00 spring onions; 15.00 ml soy sauce dark; 5.00 ml tomato paste; 10.00 ml water; 0.00 salt and freshly ground black pepper

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Ingredients (22)

2.00	potatoes — large
400.00 g	tuna — chunks
2.00	green chilli
5.00 ml	coriander — ground
2.00	lemon — zest and juice
30.00 ml	fresh coriander — chopped
10.00 ml	fresh chives — chopped
2.00	eggs
0.00	salt and freshly ground black pepper
120.00 ml	sesame seeds — toasted
60.00 ml	sunflower oil
60.00 ml	sesame oil

Hoisin sauce

1.00	garlic — cloves
2.00	red chillies
5.00 ml	fresh ginger — grated
30.00 ml	jam — smooth plum
15.00 ml	sesame oil
6.00	spring onions
15.00 ml	soy sauce — dark
5.00 ml	tomato paste
10.00 ml	water
0.00	salt and freshly ground black pepper

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Method:

FISH CAKES:
Boil the potatoes until soft, then drain and mash while hot.
Flake the tuna and mix with the mashed potato, chilli, coriander, lemon rind, coriander leaves, chives and egg. Season with salt and pepper and add lemon juice to taste.
Shape the mixture into 8 fish cakes and flatten the tops and sides with a palette knife. Press the sesame seeds on to the fish cakes using the palette knife.
Heat the 2 oils together in a frying pan.
Fry fish cakes on both sides until golden.
Drain on absorbent paper and serve with hoisin sauce.

HOISIN SAUCE:
Place all the ingredients in a pan. Simmer until the flavours have blended.