Prep time
5 mins
Cooking Time
15 mins
Serves
2
Ingredients
Ingredients
- Vegetable oil for frying
- 2 tins of MSC certified tuna
- 1/2 red onion
- 1 celery stalk
- 1/2 bell pepper
- Small bunch of coriander
- Small bunch of dill
- 1 spring onion
- 1/2 small tin of sweetcorn
- 1 jalapeño or other chilli
- 1 tsp fish sauce
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 eggs
- 100g panko breadcrumbs
- 100g mozzarella cheese, grated
- 50g white sesame seeds
- 50g black sesame seeds
Method
Method
- Open the tinned tuna, getting rid of any excess brine or sunflower oil and add it to a bowl.
- Finely chop all the herbs and vegetables, you want them diced fairly small and roughly equal size, add them to the tuna. Season with salt, pepper, paprika and a spoonful of fish sauce. Crack in 2 eggs and mix everything together really well.
- Let it sit in the fridge for 5 mins
- Take a tablespoon of the tuna mixture and place it on your palm, roll it like a meatball then flatten it and add grated mozzarella cheese to the centre, add another spoonful of the mixture on top and roll into a ball.
- Combine white and black sesame seeds on a plate and coat each fishcake in the sesame seeds before frying in hot oil for 2-3 mins per side or until golden brown.