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Ingredients
Fried Tuna Cakes with Scallions
- Ingredients
- 400 grams Tuna steak
- 2 small eggs
- 1 Tbsp breadcrumbs
- 1 garlic clove
- 1 scallion
- 1 stick Lemongrass
- salt
- peppers
- cayenne pepper
- Peanut oil (for frying)
- 2 Tbsps scallions
Rinse and finely chop the scallions. Peel and finely chop the garlic. Trim both ends of lemongrass and peel tough outer layer. Finely chop the lemongrass. Heat 1 teaspoon of the peanut oil in a skillet. Add the scallions, garlic and lemongrass, and cook until fragrant. Allow to cool.
Grind the tuna fillets in a meat grinder. In a bowl, mix the ground tuna with the eggs, breadcrumbs, and scallion mixture. Season with salt, pepper and cayenne to taste.
Heat the peanut oil in a heavy-bottomed saucepan. Divide the fish mixture into 12 meatballs and flatten slightly. Add to the hot oil and cook until golden brown and floating to the surface. Remove from the oil and drain on paper towels. Fry the scallion rings until crispy and remove to drain on a paper towel. Serve the fish cakes garnished with the scallions.
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |