Spiced Tuna Fish Cakes

This was originally a recipe for crab cakes but I changed it to Tuna with great results!

4 tbsp vegetable oil
1 small onion, finely chopped
Thum sized piece of fresh ginger, peeled and finely chopped
2 small garlic cloves, finely chopped
2 tsps ground coriander
¼ - ½ tsp red chilli powder
Salt to taste
1 tsp garam masala
1 oz fresh coriander leaves and stalks chopped
1 large free-range egg
2 ½ tbsp mayonnaise
2 slices of thick bread, made into crumbs

FOR THE TAMARIND SAUCE
3oz mayonnaise
2 fl. ozs milk
Salt to taste
¼ tsp fresh ground black pepper
1 tbsp tamarind paste (to taste)
Fresh coriander leaves and stalks chopped

Lightly dressed salad leaves, to serve

1. Preheat the oven to 170C/325F/Gas 3.
2. Heat half the oil in a non-stick pan and fry the onion for about four minutes, or until soft. Add the ginger and garlic and cook for another 40 seconds. Stir in the coriander, red chilli powder, salt and garam masala and cook for another 20 seconds then take off the heat. Place into a large bowl.
3. Add the lemon juice, fresh coriander, crab, egg and mayonnaise to the onion mixture in the bowl. Stir well and add the breadcrumbs. Divide into eight equal portions and form each into a circular shape.
4. Heat one tbsp of oil in a non-stick pan and cook the tuna cakes in batches over a low heat for about two minutes on each side, or until golden brown adding more oil as needed.
5. Place the cooked tuna cakes on a baking tray and place them into the oven to stay warm while you cook the others.
6. For the tamarind mayonnaise, place all the tamarind mayonnaise ingredients into a bowl and whisk together. Season to taste.
7. To serve, sit them on a bed of salad leaves and serve with a spoonful of the tamarind mayonnaise.