Spicy Tuna Fishcakes

Spicy Tuna Fishcakes

Ingredients

• 400 g canned tuna
• 2 tbsp coriander
• 1 red chili peppers
• 1 tbsp fresh ginger
• 1 tbsp fresh lemon juice
• 2 tbsp almond flour
• 2 tbsp olive oil
• black pepper
• 3 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 1 tsp salt

Instructions

1. Cut the chives and coriander into small pieces.
2. Grate ginger.
3. Cut the tip of the chili peppers.
4. Clean the interior of the pepper, remove all white parts and seeds.
5. You can do this with a knife or with your hands.
6. Then wash the pepper with water to remove the seeds and other impurities.
7. Finally, cut the pepper into brunoise.Drain tuna to make sure you get rid of all the liquid.In a mixing bowl, put together: tuna, egg, coriander, ginger, lemon juice, almond flour, chives, and salt.
8. Mix with a spoon and form small spheres.
9. You can form 6-12 cakes, the size is up to you.In a non-stick hot pan over medium heat, add the olive oil in and fry the cakes.
10. You should cook until it turns golden brown on both sides.For the dip, mix all ingredients and serve.
11. Enjoy!