|1||butter beans — tinned, drained|
|1||canned corn kernels — drained|
|2 x170 g||canned tuna in oil — drained|
|250 ml||kale — chopped|
|60 ml||sweet chilli sauce|
|1/4||red onion — finely chopped|
|1||garlic — cloves, finely chopped|
|limes — zest only|
|freshly ground black pepper|
|310 ml||bread crumbs|
|olive oil — for frying|
|125 ml||french style mayonnaise|
|125 ml||LANCEWOOD® Double Cream Plain Yoghurt|
|30 ml||basil pesto|
|15 ml||lime juice|
|sea salt and freshly ground pepper to taste|
|skinny fries — fried|
|8||lime — cut into wedges|
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
Season it to taste.
the tuna cakes with dollops of the green mayonnaise and some skinny fries and
lime wedges on the side.
can be found at certain supermarkets and your local Asian store. If
unavailable, simply replace it with regular breadcrumbs.