Thai Curry Fish Cakes - cooking recipe

Ingredients

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

Preparation

Cook the rice in a large saucepan of water, following the package instructions. Drain and cool.
Transfer the rice to a large bowl with the remaining ingredients and half of the crumbs. Season to taste and mix well.
Shape the mixture into 8 even-sized patties. Coat in the remaining crumbs and allow to chill for 15 mins.
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.