Asian-style tuna cakes with salad

Name: Asian-style tuna cakes with salad | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 2 carrots, chopped; 2 x 160g tins tuna in spring water, drained; 1 clove garlic, crushed; 1cm piece ginger, finely chopped; 2 spring onions, sliced; 15g coriander, chopped; 2 medium eggs, beaten; 1tbsp oyster sauce; 100g fresh breadcrumbs; 1tbsp rapeseed oil; 200g iceberg lettuce, shredded; 100g cherry tomatoes, quartered; ½ cucumber, cut into batons

These tasty fishcakes have a crispy outside and soft inside - kids will love them

By Asda Good Living,9th August 2018

(10 votes)

Cook: 45 Mins

Serves: 4

Price: 95p per serving

Nutritional Information

Each 312g serving contains

Energy
1161kj
278kcal

14%

Fat
7.2g

Med
10%

Saturates
0.9g

Low
5%

Sugars
7.2g

Med
8%

Salt
1.40g

Med
23%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
372kj/89kcal

Ingredients

2 carrots, chopped

2 x 160g tins tuna in spring water, drained

1 clove garlic, crushed

1cm piece ginger, finely chopped

2 spring onions, sliced

15g coriander, chopped

2 medium eggs, beaten

1tbsp oyster sauce

100g fresh breadcrumbs

1tbsp rapeseed oil

200g iceberg lettuce, shredded

100g cherry tomatoes, quartered

½ cucumber, cut into batons

Method

Steam the carrots for 15-18 mins. Drain, mash and transfer to a large bowl.

Add the tuna, garlic, ginger, spring onions and coriander. Mix well.

Stir in half of the beaten eggs, the oyster sauce and 30g of the breadcrumbs. Divide into 8 round cakes and chill in the fridge for 10 mins.

Dip the fishcakes into the remaining beaten egg, then into the breadcrumbs, to coat.

Heat the oil in a nonstick frying pan and cook for 3 mins on each side.

Serve with the lettuce, tomatoes and cucumber.