Hot Chilli Tuna Fish Cakes (with Coriander)

Coriander and chilli combine to create a spicy flavoursome tuna fish cake that everyone will love. So quick and simple with minimal preparation and not much washing up either as everything is prepared in the food processor.

Ingredients:

• 1 x tin of tuna in brine (425 grams). (You can use Tuna in oil for a drier tuna pattie).
• 1 x small packet of mung bean noodles. (Also known as Vermicelli or Glass noodles)
• 2 x teaspoons of Sambal Oelek (or equivalent chilli paste)
• 4 to 6 teaspoons of coriander paste (usually in a tube or satchel). Aternatively, use 1/2 a bunch of fresh coriander.
• 4 x teaspoons of Lemon Juice
• 4 sticks of shallotts

(Optional)

• 1/4 cup of rice bread crumbs (if stiffening of mixture is required).
• 1 egg

Preparation:

Noodles

• Place the dry noodles in a bowl and tip a kettle of boiling water over them. Allow then to for around 5 minutes while the remaining ingredients are prepared.

Method:

• Start by heating a medium sized fry pan on medium and add around 5-6 teaspoons of oil. (A little more oil than usual is required to stop the patties sticking to the pan).
• Set up your food processor on the bench.
• Add the tin of tuna and the brine.
• Add 2 teaspons of Sambal Oelek.
• Add 4 teaspoons of lemon juice
• Add 4 sticks of shallots. You may need to roughly chop them into small lengths so they process okay.
• Add 4 teaspoons of coriander paste (or roughly chopped 1/2 bunch)
• Lightly blend for 20 seconds pulsing the food processor as required.
• Strain the now warm water off the noodles and roughly chop the noodles in the strainer before adding them to the mix in the food processor.
• Blend all ingredients for a further 20 seconds.
• The mixture should now be ready. Unplug the food processor
• (Optional) If the mixture seems too sloppy there are two ways to stiffen it. Start by adding a 1/4 cup of rice bread crumbs and blend. If that does not work, then add 1 egg.
• With washed wet hands scoop a little mixture from the food processor bowl and make a pattie in your hands. Place carefully in the frying pan.
• Depending on the size of your pan, you should be able to cook around 8 at a time.

Serving:

• Serve 3 patties per plate with your favourite salad mix and a little thai sweet chilli sauce to the side.

Notes:

• Too much flipping of the tuna cakes will easily break them apart. Leave them in the fry pan till you are sure a good crust has formed on the side being cooked.
• If you don't like coriander, just leave it out. There's still plenty of flavour without it.