Ingredients For the patties About ¼ cup mayonnaise
1 tsp lemon juice
¾ - 1 tsp wasabi paste
About 180 g brown rice
1 425 g can tuna, in springwater, drained
1 medium zucchini
2 spring onions, thinly sliced
1 tbsp dill, chopped
2 eggs, lightly beaten
1¾ cups panko breadcrumbs
For the Thai rice noodles 125 g rice thick noodles (or Pad Thai)
1 tbsp oil
1 small clove garlic, finely chopped
Bit of ginger
2 shallots, finely sliced
45 g shitake mushrooms (I bought dried ones)
50 g firm tofu, cut into pieces
1 tbsp soy sauce
½ tbsp fish sauce
½ tbsp rice wine
½ tbsp smooth peanut butter
½ tsp chilli sauce, or to your taste - I used more
2 tbsp peanuts, chopped, toasted
Method For the patties
Preheat the oven to 220°/200° fan forced.
Mix the mayonnaise, wasabi and lemon juice in a small bowl, and keep aside.
Cook the rice as per the packet instructions - you could use the quick microwave brown rice, however I prefer the ordinary one.
Put the rice, tuna, grate the zucchini, shallots, dill, egg and half of the breadcrumbs into a large bowl. Add some salt and pepper.
Mix well to combine.
Line a baking tray with baking paper, and make about 9 patties out of the tuna mixture.
Put the remaining breadcrumbs onto a plate and press the patties in to these to coat both sides.
Put them in a single layer on the baking paper, spray a bit of oil over them, and bake for about 20 minutes, turning them halfway through.
Serve these tuna cakes with the Thai rice noodles.
Also great eaten cold, and in lunch boxes for several days afterwards.
For the Thai rice noodles
Soak the rice stick noodles in boiling water as per the packet instructions. Drain well.
Heat the oil in a wok or pan and cook the garlic, shallots and ginger for a few minutes or so, or until the shallots are softened.
If using shitake mushrooms, and they are dried and not fresh, soak them for about 15 minutes and then slice them.
Shitake dried mushrooms
Add them and cook for a further 3 minutes.
Stir in the tofu cubes, toss gently and allow it to brown.
Mix the rice wine, fish sauce, soy sauce, chilli sauce and peanut butter, and then add to the pan, stirring through.
Stir in the rice noodles and mix to coat evenly in the sauce.