There was this Vietnamese Fish Cake recipe lying in my folders for ages. I think I picked it up from some magazine and have been eyeing a way to recreate it in my own way. The original recipe called for raw Mackerel … I honestly couldnt think of deboning the fish – I would have gone old. You know I am the lazy quick-fix kinds. So I reached out to my favourite tuna cans and here’s what I got.
Prep Time – 15 minutes
Cooking time – 10 minutes
Makes – 20 cakes / cutlets
For the fish cakes
2 cans of Tuna in spring water well drained
Fresh bread crumbs from 4 wholewheat bread
4 spring onions chopped finely the bulb and leaves
half a red bell pepper finely chopped
2 cloves garlic grated fine
2 tbspn fish sauce
For the dip
1 raw mango
a handful of mint leaves
3 green chillies
a small piece of ginger
In a bowl mix in all the ingredients very well along with little salt
Then using a blender blend it into a paste to ensure that you get smooth silky cakes
I used a non stick pan with just tiny drops of olive oil to toast these cakes
You could even bake them in a hot oven about 180deg cel for about 10-12 minutes.
For the dip just blend everything in the blender along with salt
To assemble I placed one cake and topped with a spoonful of dip and some finely chopped onions.