Ingredients 2 spring onions, cut
small bunch of coriander
1 green chili, sliced
1 tsp lemon grass
450 g can tuna in spring water, drained
1 tsp fish sauce
100 g Chinese cabbage
2 garlic cloves, crushed
3 tbsp vegetable stock
Bit of lemon juice
Blend the spring onion, coriander, chili, lemon grass and egg in an electric blender or processor.
Add the tuna and fish sauce, and blend for a very short time- just long enough to mix the ingredients.
Put some oil in a pan or wok, and when it is hot, add large spoonfuls of the tuna mixture to the pan. Mine were not evenly shaped, however this does not matter.
Cook for about 4 minutes each side or until they are a golden colour.
While these are cooking, stir fry the cabbage and garlic in the stock in a wok over a high heat.
Cook this only for a few minutes as the cabbage should be still a bit crisp and crunchy. Add some black pepper.
Serve the fish cakes with a squeeze of lemon juice over the top and the cabbage.