Recipe: Fish Cakes with Curry Mayonnaise

Serves 2.


1 tsp. good olive oil
1/4 cup mayonnaise
2 Tbsp. mustard
1/4 tsp. lemon curry
1/2 tsp. ground cumin
1 egg white
12 oz. canned tuna
1-1/2 cups dried bread crumbs
vegetable spray

1/4 cup mayonnaise
1 tsp. lemon juice
1 tsp. grated onion
1 tsp. curry paste (or to taste)


Sauté onion in olive oil until soft, 2-3 minutes. Drain tuna. Mix together onions, mayo, mustard, lemon curry, cumin, egg white and tuna. Form fish mixture a teaspoon at a time into small flat cakes. Dip in bread crumbs and place on cookie sheet lined with parchment. Spray lightly with vegetable oil. Bake at 350° until golden, about 20 minutes. Serve hot with lemon wedges and, just maybe, curry mayonnaise.

Mix all ingredients. Serve chilled.