Thai Red Curry Tuna Cakes
Ingredients
- • 360 g canned tuna in water
- • 120 g panko breadcrumbs
- • 45 ml red curry paste
- • 1 item egg
- • 3 item green onions
- • 15 g fresh cilantro
- • 15 ml lime juice
- • 5 g ginger
- • 2 cloves garlic
- • 60 ml vegetable oil
- • 60 ml mayonnaise
- • 30 ml sweet chili sauce
- • 1 sprinkle salt to taste
Instructions
- 1
Drain the tuna thoroughly and flake it into a large bowl using a fork.
- 2
Finely chop the green onions, cilantro, and mince the garlic and ginger.
- 3
Add the red curry paste, beaten egg, half of the panko breadcrumbs, lime juice, minced garlic, ginger, green onions, and cilantro to the tuna. Mix well to combine.
- 4
Season with salt to taste and mix until the mixture holds together when pressed. If too wet, add more breadcrumbs.
- 5
Shape the mixture into 8 small patties, about 2-3 inches in diameter and 1/2 inch thick.
- 6
Place the remaining panko breadcrumbs on a plate and coat each patty on both sides.
- 7
Heat vegetable oil in a large skillet over medium-high heat.
- 8
Fry the tuna cakes for 3-4 minutes per side until golden brown and crispy.
- 9
While the cakes cook, mix mayonnaise and sweet chili sauce to make a quick dipping sauce.
- 10
Drain the cooked cakes on paper towels and serve hot with the sweet chili mayo on the side.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These Thai-inspired tuna cakes transform simple pantry staples into something extraordinary with vibrant curry paste and fresh herbs. Serve them with a crisp salad and extra sweet chili mayo for dipping—they're crispy outside, tender inside, and absolutely foolproof!"
