Tuna and Rice Cakes

Makes 6-8 cakes

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.

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Cooking Methods

  • Pan-Fry

Prep Time

20 minutes

Cooking Time

40 minutes

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:

  1. 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.
  2. Dust the tuna cakes in flour and shake off excess. Cover in egg and breadcrumbs.
  3. 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.
  4. For the Dipping Sauce:

    1. Combine all ingredients and mix until combined.
    2. Serve the tuna rice cakes with the dipping sauce and garnish with some fresh herbs.
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