Gochujang Mayo Tuna Patties 고추장 마요 참치 패티
https://mykoreankitchen.com/korean-style-tuna-cakes/
Ingredients
Main
- 185 g Canned tuna well-drained
- 2 Eggs beaten
- 1 Green onion finely chopped
- ½ Onion finely chopped
- ½ Red bell peppers seeded and finely chopped
- 1 Cayenne chili seeded and finely chopped
- 2 tsp All purpose flour
- ¼ tsp Fine sea salt
- 2 Tbsp Mayonnaise
- 1 tsp Gochujang Korean chili paste
- A few sprinkles ground black pepper
- 1 cup Panko Japanese breadcrumbs, divided into two half cups
- Some cooking oil
Gochujang Mayo Dipping Sauce
- ¼ cup Mayonnaise
- 2 tsp Gochujang Korean chili paste
Soy Dipping Sauce
- 1 Tbsp Light soy sauce
- 1 Tbsp Water
- 1 Tbsp Rice wine vinegar
- 2 tsp Sugar
Instructions
- Make the dipping sauce by whisking all ingredients in a bowls. Set aside.
- Whisk well mayonnaise and gochujang in a small bowl. Combine with canned tuna, eggs, green onion, onion, bell peppers, flour, salt,, and a 1/2 cup of panko breadcrumbs in a mixing bowl. Mix them well.
- Place the remaining panko breadcrumbs in a wide bowl. Shape the mixture into small balls.
- As you make small balls of mixture, gently place them on panko and roll around to coat. Gently flatten the balls into patties with your hands. Coat with more panko and set aside. Repeat this with the remaining tuna mixture.
- Preheat a skillet over medium low heat. Once heated, add some cooking oil and spread well.
- Gently place the tuna patties into the skillet (without over crowding) and cover with the lid, cook for 5 mins.
- Add some oil over the tuna patties and flip them. Cook for a further 5 mins, covered.
- Flip once more and cook another 5 mins, or until golden brown.
- DONE!