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Photo of Tuna rice cakes with wasabi mayonnaise by WW

Tuna rice cakes with wasabi mayonnaise

10
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Fish cakes just got a whole lot fancier with these crunchy morsels of goodness. The tangy wasabi mayo is a delicious dipping sauce

Ingredients

Light whole egg mayonnaise

¼ cup(s)

Lemon juice

1 tsp

Wasabi paste

5 g

Brown rice microwave packet

250 g

Tuna, canned in springwater, drained

296 g, (2 x 185g can)

Zucchini

1 medium, grated

Green shallot(s)

2 individual, finely chopped

Fresh dill

1 tbs, finely chopped

Egg(s)

2 medium, lightly beaten

Dried breadcrumbs

140 g, (2 cups)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. Combine mayonnaise, juice and wasabi in a small bowl. Set wasabi mayonnaise aside.
  2. Cook rice following packet instructions. Place rice, tuna, zucchini, shallots, dill, egg and half the breadcrumbs in a large bowl. Season with salt and freshly ground black pepper. Mix well to combine. Line a baking tray with baking paper. Shape 1⁄3-cup amounts of mixture into 8 patties.
  3. Place remaining breadcrumbs on a plate. Press patties in crumbs to coat. Place in a single layer on prepared tray and lightly spray with oil. Bake, turning once, for 18–20 minutes or until golden. Serve tuna rice cakes with wasabi mayonnaise and lemon wedges.

Notes

SERVING SUGGESTION: steamed carrots and broccoli.TIP: You can use canned salmon, jasmine rice and coriander instead of tuna, brown rice and dill.Panko breadcrumbs are Japanese dried breadcrumbs and are available in the Asian section of most supermarkets. If unavailable use fresh breadcrumbs made from white bread.

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