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

Food24
4 servings Preparation: 40 mins, Cooking: 20 mins By Food24
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Ingredients (22)

for the tuna cakes:
1 can butter beans — tinned, drained
1 can canned corn kernels — drained
2 x170 g can canned tuna in oil — drained
250 ml kale — chopped
60 ml sweet chilli sauce
1/4 red onion — finely chopped
1 cloves garlic — cloves, finely chopped
limes — zest only
5 ml salt
pinch freshly ground black pepper
310 ml bread crumbs
olive oil — for frying
for the mayo:
125 ml mayonnaise — French-style
125 ml yoghurt — double cream
80 ml watercress
30 ml pesto — basil
15 ml lime juice
salt and freshly ground black pepper
TO SERVE:
skinny fries — fried
8 lime — cut into wedges
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Tap for ingredients

Method:

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.

 

 

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