Instead of deep-frying, air-fry or bake tuna cakes at 180°C for 10-12 minutes.

Crispy tuna cakes

Makes 8

Ingredients

For the fish cakes 

1 large potato (150g), peeled
2 cans (170g each) tuna in brine
2 Tbsp soy sauce
2 spring onions, finely sliced
2 tsp grated ginger
1 Tbsp sesame oil
1 egg
2 tsp rice wine vinegar or lemon juice
1 tsp minced garlic
½ tsp chilli powder
1 (60g) small carrot, grated
Milled pepper
Oil, for deep frying

2 eggs, beaten
⅓ cup flour
1 tsp paprika
2 cups panko breadcrumbs
1 cup mayonnaise
¼ cup sriracha or hot sauce
2 tsp sesame oil
2 tsp lime juice
Chopped spring onion and sesame seeds, for serving 

Method

1. Evenly slice the potato into chunks and cook in salted, boiling water until fork- tender, about 10 minutes. 
2. Drain and mash until smooth.
3. Thoroughly drain tuna from water, squeezing outas much liquid as possible. 
4. Combine tuna, potato and remaining ingredients. Mix thoroughly. Season. 
5. Divide mixture into 8-10 round patties. Refrigerate for 1 hour to firm up. 
6. To coat, add egg to one plate, flour and paprika to a second, and panko to a third. 
7. Heat oil in a pan for shallow frying.
8. Coat one patty in flour, followed by egg wash, then finish with panko before placing in the pan to fry. 
9. Cook for 3-4 minutes, flipping halfway through until golden. Remove and drain on paper towel. 
10. Repeat with remaining patties, cooking in batches of two to three to avoid overcrowding. 
11. Combine mayo, sriracha or hot sauce, sesame oil and lime juice. 
12. Drizzle mayo over tuna cakes, followedby a scattering of spring onion and sesame seeds. 

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: Tuna Niçoise salad sarmies