Thai Spiced Tuna Cakes

I had some mashed potato left overs a few days ago and was going to use it to make crab croquettes. But then I used the crab meat to make a rather lush Vietnamese Noodle Salad - and my plan for crab croquettes was transformed into these Thai-influenced tuna cakes.

Super quick, super easy and very tasty!

Thai Spiced Tuna Cakes

Made about 12 cakes

• Left over mashed potato (about 1.5 cups I think!)
• 1 tin of tuna, drained
  
• 1 spring onion, shredded
  
• 1" piece ginger, grated
  
• 2 cloves garlic, crushed
  
• 2 Thai red chillies, finely chopped
• The zest of 1 lime
  
• 3 tbsps white flour, plus extra for dredging
  
• Handful cilantro, roughly chopped
• Oil for shallow frying

How easy is this...?
Mix together all the ingredients, except the tuna (and the dredging flour and oil!) and mix until well combined. Flake the tuna into the mix, and gently combine - try to leave some decent sized bits!

Pinch off a ball of the mixture, flatten with your hands, and dredge in flour - shaking off the excess. Fry in an oiled medium heat pan for 3/4 minutes each side, or until nicely browned.

Serve with the dipping sauce of choice - I used sambal brandal, but sweet chilli sauce,, or even just a squeeze of lime juice would work just as well - it all depends on what you fancy!!

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