THAI FISH CAKES & NOODLES
THAI FISH CAKES INGREDIENTS 2 4-ounce cans spicy thai (satay) tuna 2 6-ounce cans tuna in water 2 teaspoons peanut sauce 1 cup panko bread crumbs 1 teaspoon cilantro 1 Tbsp water (or liquid from the cans of tuna) 2 Tbsp chopped fresh chives, green onions, or shallots Salt and freshly ground black pepper 1 raw egg 2 Tbsp olive oil 1/2 teaspoon butter METHOD 1 Drain the liquid from the tuna cans, reserving a tablespoon of the tuna water. 2 In a medium bowl, mix together the tuna, peanut sauce, panko, cilantro, water, and chives. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg. 3 Divide the mixture into 6 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.) 4 Heat the oli...