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

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

TUNA
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
5 ml salt
freshly ground black pepper
310 ml bread crumbs
olive oil — for frying
MAYONNAISE
125 ml french style mayonnaise
125 ml double-cream plain yoghurt
80 ml watercress
30 ml basil pesto
15 ml lime juice
sea salt and freshly ground pepper to taste
TO SERVE:
skinny fries — fried
8 lime — cut into wedges
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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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