Description
Enjoy crunchy edges and a creamy, spicy center with these delightful crispy rice cakes featuring spicy tuna and avocado.
Ingredients
Scale
- 2 cups cooked rice
- 1 can spicy tuna
- 1 avocado, sliced
- 1 cup sweet corn
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- Salt and pepper to taste
- Oil for frying
- Optional: cornstarch or a beaten egg
Instructions
- Mix the rice with soy sauce and sesame oil until evenly coated.
- Fold in spicy tuna and sweet corn; adjust seasoning to taste.
- Form patties about 2–3 inches in diameter, ensuring a compact shape.
- Lightly dust cakes with cornstarch or dip in beaten egg if using.
- Heat oil in a skillet over medium-high heat and fry cakes until golden, about 3–4 minutes per side.
- Transfer to a rack to cool, then top with avocado slices and drizzle with sesame oil or soy sauce.
- Serve immediately for best texture.
Notes
Do not overcrowd the pan while frying. Allow the cakes to cool on a wire rack to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg