Tuna Cakes with Mango Sauce

2017-12-05

Ingredients:

2 cans Century Tuna, drained
50 gms. carrots, grated
25 gms. spring onions, chopped
25 gms. cilantro, chopped
50 gms. Jolly Mushroom, drained & chopped
60 gms. cheese, grated
2 pcs. whole eggs, beaten
6 tbsps. Cream All Purpose Flour
1 tsp. Good Life Sesame Oil
1 tsp. ginger powder
150 gms. Good Life Japanese Breadcrumbs
salt & pepper to taste
2 cups Jolly Cooking Oil for frying

For the sauce:

1 pc. mango, pureed
135 gms. mayonnaise
salt & pepper to taste
3 tbsps. Angel Evaporada

For the garnish:

30 gms. sayote, sliced with crinkle cutter
30 gms. carrots, sliced with crinkle cutter
30 gms. Jolly Yong Corn
2 tbsps. cilantro butter
2 tsps. Angels Evaporada

 

Method

Step 1

Mix together tuna, carrots, spring onions, cilantro, mushrooms, cheese, 1 egg, 6 tablespoons flour, sesame oil, ginger, salt and pepper together. Divide mixture into 12 and form into balls Roll in remaining flour, dip in the beaten egg, then dredge in breadcrumbs. Fry in heated oil until golden brown. Drain into paper towel.

Step 2

For the sauce: Puree mango in blender, add the mayonnaise salt and pepper to taste. Blend until homogenous.

Step 3

For the garnish: Blanch sliced sayote and carrots. Then fry in cilantro butter. Spread 2 to 3 tablespoons, mango sauce on one side of square plate, swirl with 2 teaspoons Angel Evaporada. Top with tuna cakes spread on top with cilantro butter. Place 1 cup of steaming hot rice beside the tuna cakes. Place the vegetable garnish between the rice and tuna cake. Keep the dish between 275-300ºC for optimum taste and flavor.

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