Tuna fishcakes
Tod mun pla is a classic Thai dish traditionally made with white fish fillets, but this recipe is budget-friendly and uses tinned tuna instead.
SERVES 4 PREP 15 MINS COOK 10 MINS
✱ 2 x 145g tins of tuna in oil, drained
✱ 1 medium egg, lightly beaten
✱ 1½tbsp Thai red curry paste
✱ 3tbsp cornflour
✱ 1 spring onion, finely sliced
✱ 1tbsp neutral oil, for frying
TO SERVE:
✱ Lime wedges
✱ Sweet chilli sauce (optional)
1 Place all the ingredients apart from the oil in a mixing bowl and mash well with a fork, making sure that the curry paste is properly mixed through.
2 Take a small teaspoon worth of mixture – you can use this one to test the seasoning. Heat a drizzle of oil in a large non-stick frying pan and fry for a couple of mins, or until cooked. Taste, and if it needs any salt or extra curry paste, add a little of these to the rest of the mixture.
3 Take heaped dessertspoons of the mixture and shape into patties.
4 Heat 1tbsp of oil in a large non-stick frying pan over a medium heat. Add the patties and fry for around 2–3 mins on each side, until golden. Place on kitchen paper to drain off any excess oil.
5 Serve immediately, with a squeeze of lime and sweet chili sauce, if using.
This story is from the June 27, 2022 edition of WOMAN - UK.
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This story is from the June 27, 2022 edition of WOMAN - UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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