Thai Curry Fish Cakes

• 1 cup sushi rice
• 1 None (14-oz) can tuna in brine, drained, flaked
• 2 None large eggs, whisked
• 1/2 tbsp Thai red curry paste
• 2 None spring onions, finely sliced
• None None Finely grated zest of 1 lime, plus 2 tsp juice
• 2 tsp fish sauce
• 1/2 cup dried breadcrumbs
• None None Oil, for shallow frying
• None None Salad, sweet chilli sauce, to serve

1. Cook the rice in a large saucepan of water, following the package instructions. Drain and cool.
2. Transfer the rice to a large bowl with the remaining ingredients and half of the crumbs. Season to taste and mix well.
3. Shape the mixture into 8 even-sized patties. Coat in the remaining crumbs and allow to chill for 15 mins.
4. Heat the oil in a large skillet over medium heat. Cook the fish cakes for 2-3 mins each side, until golden and crisp. Drain on a paper towels. Serve with salad and sauce.

rice, tuna, eggs, red curry, spring onions, lime, fish sauce, breadcrumbs, oil, salad

Taken from recipes-plus.com/api/v2.0/recipes/28306 (may not work)