3 cans of tuna in water, drained well and broken up
2 green onions diced
2 red chillies, deseeded, deveined and diced
2 kaffir lime leaves diced (optional)
1/4 cup of cilantro chopped
1/4 cup of red pepper diced
2 tbsp of ginger minced or grated
2 eggs beaten
a little salt and pepper
few tbsp of veg oil
2 tbsp of Thai fish sauce
1 tbsp rice wine vinegar
juice of half a lime
healthy pinch of brown sugar
2 tbsp of chopped cilantro
Mix well making sure the sugar is dissolved.
Mix all the dry ingredients together and then add the eggs. Mix well and form into golf ball size balls. Heat 2 - 3 tbsp of oil in a fry pan over medium heat. When hot, add the balls and gently flatten a little. They look like they will utterly fall apart and some may, but just be gentle. After cooking for a few minutes on one side, flip using a spatula and a fork. I use the fork to hold the cake in place while sliding the fish cake onto the spatula. Then gently slide onto the other side. Let brown for a few minutes on that side and then remove to a plate. Continue until all the cakes are cooked.
Ramsay, being the master that he is, has these beautiful, perfectly shaped fish cakes. Mine are more Jamie Oliver style with odd shapes and cracks meant to hold some of that delicious salty, sour sauce. These cannot be eaten with your hands but must be served with a fork.