After a 5 long years at my current company, I’ve decided to accept a position at a new ad agency. I’m excited to try my hand at something new, and I took last week off as a bit of a post-work staycation.
Since I had some more time in my hands, I decided to revisit my resolution to eat more Southeastern Asia-inspired foods. Seeing as most take out places are far from super diet friendly, it had seemed like ages since we’d gotten some of our old favorites.
Finding this recipe seemed like it could be pretty easy weeknight fare, considering the use of canned tuna. While it is slightly more labor-intensive than originally planned, it wasn’t so bad that I couldn’t see whipping these up after work.
Finally, as a caveat: I normally don’t fry things at home. After setting my kitchen cabinets ablaze whilst making home fries in high school, I’m a little gun-shy when it comes to oil frying. Still, I decided it was time to face my fears; this recipe was just meant to be pan fried.
What you’ll need:
- Canned tuna in water – 1 12 oz. can, drained
- Potatoes – 3 large Idaho or Russet, peeled
- Scallions – 1 bunch, diced
- Jalapeno – 1 pepper, seeded and diced
- Egg – 1
- Fish Sauce – 2 tsp.
- Fresh Lime Juice – 1 lime
- Flour – 2 cups
- Vegetable Oil – 1/4 cup
- Yields 8-10 cakes.
- Dipping Sauce:
- Hoisin sauce – 4 tbsp.
- Low sodium soy sauce – 2 tbsp.
- Fish Sauce – 1 tsp.
- Rice Vinegar – 2 tsp.
- In a large mixing bowl add: scallion, jalapeno, fish sauce, egg and lime juice. In a separate bowl add all ingredients for the dipping sauce, cover and set aside.
- Boil peeled potatoes for 15 minutes or until tender. Drain in a colander. Add potatoes to mixing bowl and mash all together until mixture is clumpy but well blended.
- Add tuna to the bowl with the mashed potatoes and mix in until the tuna is blended throughout the potato mixture.
- In a large dish, spread out the flour. With your hands, grab a handful of the tuna and potato mixture and place in the flour and roll into a well-floured ball. Then mold into a disk approximately 1/4 inch thick and 2 inches wide.
- Heat your oil in a pan over medium heat. Once oil is hot, place in the fish cakes and allow to cook until golden brown on each side. Approximately 3 minutes on each side.
- Place hot fish cakes on towel to drain off excess oil. Serve warm with a tbsp. of dipping sauce drizzled on top.
(Recipe adapted from Healthy Food Guide)