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

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
skinny fries — fried
8 lime — cut into wedges
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the tuna cakes, mash the butter beans in a large mixing bowl.


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


for 15 mins.


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


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


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


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


it to taste.


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


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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