Pantry ingredients can make for delicious meals! This is a perfect pre-payday / month-end meal, however, you’ll want to make it more often as a go-to weeknight meal using pantry items. We all know seafood and rice is a great combo, so here we included rice in the tuna fishcakes and paired it with a soy sweet chilli sauce.
Prep time 20 minutes
Cooking time 40 minutes
Ingredients
Directions
Ingredients
For the Tuna and Rice Cakes:
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 and black pepper, to taste
125ml (1/2 cup) flour
2 eggs, beaten
250ml (1 cup) breadcrumbs
B-well canola oil, for frying
For the Dipping Sauce:
80ml (1/3 cup) sweet chilli sauce
30ml (2 Tbsp) soy sauce
10ml (2 tsp) sesame oil
Directions
For the Tuna and Rice Cakes:
Combine the cooked rice, tuna, sesame seeds, spring onion, egg, flour, lemon zest, smoked paprika, chilli and chopped herbs. Season to taste. Work the mixture with your hands to ensure it comes together. Form the rice cakes into balls, patties, or even triangles if you are feeling creative.
Dust the tuna cakes in flour and shake off excess. Cover in egg and breadcrumbs.
Heat a pan on a medium heat with about 1cm of canola oil to shallow fry the rice cakes. Fry the rice cakes for about 5-8 minutes or until golden brown and drain on kitchen towel.
For the Dipping Sauce:
Combine all ingredients and mix until combined.
Serve the tuna rice cakes with the dipping sauce and garnish with some fresh herbs.
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