Spicy Tuna Fish Cakes - Gordon Ramsay

An easy to make delicious snack or appetizer that takes canned tuna up to another level.

Ingredients

• 2 cans (~400g) tinned tuna
• 6 tinned water chestnuts, drained and finely sliced
• 3 green onions, trimmed and sliced
• 1 inch piece of fresh root ginger, peeled and grated
• 2 cloves garlic, finely minced
• 3 tbsp chopped cilantro
• 1 small red chilli, deseeded and finely minced
• 3 kaffir lime leaves, finely chopped (or zest from 1 lime - used below)
• 2 tsp Thai fish sauce
• 2 eggs, beaten
• Vegetable or light olive oil, for frying
• Salt and freshly ground black pepper

For the Dipping Sauce

• ½ tsp sugar
• 1 green onion, trimmed and sliced
• 1 tbsp soy sauce
• 2 tbsp Thai fish sauce
• 2 tsp rice vinegar
• Juice of ½ a lime
• 2 tbsp chopped cilantro

Directions

1. Drain the tuna in a sieve. Slice the water chestnuts very thin. Slice the green onion thin. Finely grate the peeled ginger root. Chop up the cilantro leaves. Finely mince the garlic. Open the red chili, discard seeds, and finely mince. Roll up the lime leaves and chiffonade.
2. Combine all of the above ingredients adding the fish sauce, salt and pepper, and then mix.
3. Beat the two eggs thoroughly and add to mixture. Use hands to thoroughly mix all the ingredients together.
4. Take a small handful of the mixture and form into a ball and then flatten until about 1/2 to 3/4 inch thick.
5. Heat the pan on medium and add the cooking oil. Place cakes in pan and fry until browned then turn to cook the other side. Set on a rack to drain and cool.
6. Make the dipping sauce by combining all of the ingredients and pouring into a small bowl.