Tuna Noodle Cakes

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160g dried vermicelli noodles

4 eggs, lightly whisked

425 g can tuna, drained, flaked

5 tablespoons plain flour

2 tablespoons sweet chilli sauce

1 small carrot, peeled, coarsely grated

1 green onion, thinly sliced

2 tablespoons chopped coriander

¼ cup vegetable oil

Soak the noodles in boiling water in a heatproof bowl for 3 minutes.  Stir to separate strands. Drain.  Cool noodles slightly.  Return to bowl.  Using kitchen scissors snip the noodles into shorter lengths.

Add eggs, tuna, flour, sweet chilli sauce, carrot, onion and coriander to noodles, mix well.  Heat oil in a large frying pan over moderate heat.  Spoon 4 x 1/3 cup measures of noodle mixture into pan.  Flatten slightly, cook for 2 minutes each side or until golden and heated.  Repeat to make 8 in total.

Serve with your favorite salad or vegetable and sweet chilli sauce.

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