Tuna rice cakes with wasabi mayonnaise
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
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