Ingredients:
1 Can Gold Seas Tuna Chunks in Olive Oil, 185g
1 Medium Onion, minced
1 Small Carrot, minced
2-3 Stalks of Wansoy (Coriander), minced
Flour
2 Eggs
Oil
Salt and Pepper
1 Whole Lemon (or Lime)
*** Instead of salt, pepper and lemon, I used powdered Muoi Tieu Chanh or Salt, Pepper, Lemon Powder that I bought in Ho Chi Minh
Muoi Ot Chanh or Salt, Pepper and Lime Dipping Sauce (Sweet Chili Sauce will also do)
So here's how I minced the onion, carrot and wansoy. Really, really small pieces. Then I drained the tuna from its oil. I was thinking of using that oil for frying but decided against it since it will taste better with fresh oil.
Mashed the tuna in the minced veggies and add the salt, lemon, and pepper powder. If you don't have the powder, simply squeeze the lemon juice (or lime) on the mixture, add salt and pepper to taste. Then add some flour and the eggs, mix well until you can form a soft ball.
Heat non-stick pan and add some oil. Scoop a tablespoon of the fish batter unto the pan and flatten it with using the spoon, turn when golden brown. Or if you are in a hurry, you can make a larger fish cake.
Serve with Muoi Ot Chang or Salt, Pepper and Lime Dipping Sauce. I got mine from Ho Chi Minh. Actually, the fish cakes are tasty already and I just squeezed some lemon to enhance the taste better. My hubby preferred Sweet Chili Sauce though. Do la thoi gian de an (Its time to eat)!
