Fresh Tuna Cakes with Chili Dressing

For the dressing, mix together the ingredients then set aside. Now, place all ingredients for the tuna cakes in a bowl and mix until well combined. Shape into patties and refrigerate for 30 minutes. Shallow fry on a high heat for 2-3 minutes, or until golden. Serve with a crisp green salad, drizzled with the chili dressing.

Preparation time: 55 mins
Per portion: 2056 kJ / 491 kcal

Ingredients for 4 portions:

For the tuna cakes:

> 400 g cooked rice
> 2 tsp. ginger, grated
> 2 garlic cloves, peeled and grated
> 1 tbsp. flour
> 300 g fresh tuna, cooked and chopped
> vegetable oil for frying
> 1 tbsp. fresh coriander, chopped
> 2 tbsp. sweet chili sauce

For the dressing:

> 2 red chilies, de-seeded and grated
> 1 tbsp. fresh coriander, chopped
> 1 tbsp. Kikkoman soy sauce
> 1 lime, juice and zest, grated
> 1 lemon, juice and zest, grated
> 4 tbsp. olive oil

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