Food Lover's Market | Tuna and Rice Cakes
Try these protein-packed fishcakes a for busy weeknights or when funds are low. Enjoy with a sweet chili soy sauce for a flavour boost!
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Can opener
- Colander
- Saucepan
- Stove
- Skillet
- Mixing bowl
- Dish
- Spoon
- Measuring cup
- Measuring spoon
- Spatula
- Slotted spoon
- Tongs
- Kitchen towel
- Serving platter
- Whisk
Ingredients
- 250ml (1 cup) cooked Spekko parboiled rice
- 2 Tins (240g) Food Lover’s shredded tuna in brine, drained
- 30ml (2 Tbsp) toasted sesame seeds, toasted
- 2 spring onions, sliced finely
- 1 Large egg, beaten
- 80ml (1/3 cup) Cake flour
- Zest of 1 lemon
- 5ml (1 tsp) smoked paprika
- 1 small red chilli, chopped *optional
- Handful coriander and parsley, chopped
- Salt
- black pepper
- 125ml (1/2 cup) flour
- 2 eggs, beaten
- 250ml (1 cup) breadcrumbs
- B-well canola oil, for frying
- 80ml (1/3 cup) sweet chilli sauce
- 30ml (2 Tbsp) soy sauce
- 10ml (2 tsp) sesame oil
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