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Panko-crumbed tuna, lime and corn cakes with green mayo


Panko-crumbed tuna, lime and corn cakes with green

Ingredients 23
Servings 4
Time 40 mins

Ingredients

  • For the tuna cakes:
  • 1
    can
    butter beans - drained
  • 1
    can
    corn kernels - drained
  • 2 x170 g
    can
    tuna chunks in oil - drained
  • 250
    ml
    kale - chopped
  • 60
    ml
    sweet chilli sauce
  • 1/4
    red onion - finely chopped
  • 1
    cloves
    garlic - finely chopped
  • zest of 2 limes
  • 5
    ml
    salt
  • pinch
    ground pepper
  • 310
    ml
    Panko bread crumbs
  • olive oil - for shallow frying
  • For the mayo:
  • 125
    ml
    French-style mayonnaise
  • 125
    ml
    double cream yoghurt
  • 80
    ml
    watercress
  • 30
    ml
    basil pesto
  • 15
    ml
    lime juice
  • salt and pepper
  • To serve:
  • skinny fries - fried
  • 8
    lime wedges
 

Method

20 mins
 

For the tuna cakes, mash the butter beans in a large mixing bowl.

 

Stir in the corn, tuna, kale, sweet chili sauce, onion, garlic, lime zest, salt, pepper and a ¼ cup of the Panko bread crumbs.

 

Refrigerate for 15 mins.

 

Form the mixture into 8 fish cakes and press each fish cake into the remaining Panko crumbs to coat evenly.

 

Heat the oil for shallow frying in a large pan over medium heat.

 

Fry the fish cakes off in batches, 2-3 mins per side and drain on kitchen paper.

 

For the mayonnaise, combine all of the ingredients in a food processor and blend until smooth.

 

Season it to taste.

 

Serve the tuna cakes with dollops of the green mayonnaise and some skinny fries and lime wedges on the side.

 

TIP: Panko crumbs can be found at certain supermarkets and your local Asian store. If unavailable, simply replace it with regular breadcrumbs.

 

 

 

Read more on: tuna  |  fish and chips  |  seafood  |  light meals
 

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2019-11-12 14:31
 
 
 
 
 
 
 
 
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