Japanese Fishcakes


  • 3 xtuna fillet or tuna steaks, 175-225g (6 - 8 oz) each, chopped into small chunks
  • handful Japanese panko crumbs
  • 1 Egg
  • 4 cm (1 1/2 in) piece fresh ginger, finely chopped
  • 3 Spring onions, finely chopped
  • 3 Portobello mushrooms, chopped finely and cooked in butter for 10 minutes until soft
  • vegetable oil, for frying
  • Soy sauce
  • Sesame oil
  • salt and black pepper

For the salad
  • 100 g (3 1/2 oz) Rocket, stalks removed
  • 2 tsp dark Soy sauce
  • 1 tbsp toasted Sesame oil
  • 2 Spring onions, finely shredded

  1. Put the tuna into a mixing bowl with the ginger, spring onions, mushrooms and salt and pepper. Add the egg and mix everything together. Add a handful of panko breadcrumbs and mix again. Add 5-6 drops of soy sauce and a dash of sesame oil to season.
  2. Mix together well and then with slightly wet hands, shape into patties.
  3. Heat a lightly oiled non-stick frying pan over a low-medium heat. Add the fishcakes, and fry for about 2-3 minutes on each side or until golden brown and cooked through. Do not overcrowd the pan; it is better to cook the fishcakes in a few batches.
  4. Once the fishcakes are almost cooked put the rocket in a bowl and add the dressing ingredients. Mix together and add the shredded spring onions. Serve alongside the fishcakes.