Herby Tuna Fish Cake

Ingredients: 4 small potatoes 200g tuna, poached in a little olive oil 1/4 carrot, finely chopped Half a red onion, finely chopped 3-4 basil leaves, finely chopped 6-8 sprigs of chives, finely chopped A pinch of sea salt 2 tablespoons corn flour 1 egg, roughly beaten 1 cup bread crumbs A handful of flat leave parsley, roughly torn into small sprigs 1 or 2 limes

Preparation:

1. Peel and cut the potatoes into small chunks, boil till you can poke a fork through the chunks easily. Drain the water, mash the potato chunks into a paste.
2. Add in the poached tuna, carrot, onion, basil, chives, corn flour and sea salt; mix well.
3. Heat the oven to 180°C. Pour about 5 mm depth of sun flower seed oil into a baking tray of roughly 6"x10".
4. Divide the mixture into 12 similar-sized balls, slightly flatten each and dip in the egg then carefully coat each fish cake with bread crumbs. Place all the fish cakes in the baking tray.
5. Bake in the oven for 10 minutes before turning the bottom side up and bake for another 10 minutes.
6. Garnish with parsley, squeeze some lime over the fish cakes and serve with hot boiled rice.
7. Makes 12.

Versatility Note:

1. If you can't get hold of fresh tuna, you can substitute it with a 185g canned tuna in olive oil. You can even use other fish of you like.
2. Some people may prefer to fry it in a pan or wok, but doing it in the oven will ensure that each fish cake is evenly hot when served; and it saves you lots of mess and hassle.
3. Try having it with some dipping sauce of your choice, such asfor example chilli sauce or barbecue sauce.

| Adzuki Bean | Dessert | Festive Food | Meat | Noodle | Poultry | Rice | Seafood |

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