Egan Thai ‘Tuna’ Cakes with Sweet Chili Mayo Sauce!
Ingredients
- 3 packets of good catch fish-free (naked) tuna
- 1.5 cups plain bread crumbs
- 1/4 cup @followyourheart vegenaise
- 1/3 cup @eatjust ‘egg’
- 1 /2 tbsp lime juice
- 1 tbsp shallots finely minced
- 1/2 tsp lemongrass finely minced
- 1 tsp kaffir lime leaves finely minced
- 1/4 tsp red thai chilis finely minced
- 1/2 tbsp salt
- 1 tsp pepper
Preparation
Empty packages of fish-free tuna into a large bowl
With a fork, mash fish-free tuna into smaller pieces, add remaining ingredients, and mix very well
Using 1 or 2 ounces of mixture, form patties with your hands
Set aside
In a hot skillet with oil on medium heat (not too hot), fry cakes until nicely browned on both sides
Remove cakes from pan and let rest for 5 minutes
Serve with sweet chili mayo sauce or simple aioli
Garnish with cilantro and enjoy