- 3 (5 oz.) cans Tuna, drained well – I used Wild Planet Wild Albacore Tuna No Salt — 5 oz
- 1 Jalapeno, seeded, finely diced
- 3 cloves garlic, minced
- 1/4 tsp grated fresh ginger
- 3 green onions, finely chopped
- 1 Tbsp finely chopped fresh cilantro
- 1 tsp fish sauce
- 1 tsp chili oil (optional)
- 2 eggs, whisked
- For binder: 5-10 crackers (I used Trader Joe’s Multi-Grain and Flaxseed water crackers), finely crushed or 1/4 cup or more breadcrumbs, or 2-4 Tbsp any types of flour.
- 2 tbsp oil to cook in
- 2 Tbsp fresh lime juice
- 2 Tbsp unseasoned rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp Sriracha or 1 tsp red-pepper flakes
- 1 Tbsp sugar
- 1 tsp minced garlic
- 1/2 tsp sesame oil
- 2 Tbsp chopped fresh cilantro
- In a large bowl, stir together tuna, green onions, cilantro, ginger, garlic, crackers, and jalapeno. Mix gently until ingredients just hold together.
- Add the fish sauce to the bowl and mix everything together with a fork. (I started with 1/2 tsp of fish sauce, gave the mix a taste, then added another 1/2 tsp.)
- Drizzle a little chilli oil (optional) over the top and add eggs to the tuna and mix it all well.
- Using a packed 1/4-cup measure of tuna mixture per patty, shape into 8 to 10 cakes. (Don’t pack the mix too hard. Instead with a loose hand, simple shape the patties till they barely stick together. You want them light and airy not dense.)
- In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 3-4 minutes per side. Serve hot, accompanied by Thai dipping sauce, and garnish with cilantro sprigs.
- Mix all the above ingredients together and serve as a dipping sauce with the fishcakes.
Source: Umma Yori
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