03 Jan Kimchi Tuna Patties
Recipe by: From A Chef’s Kitchen
- 3 (5 oz.) cans Wild Selections® Solid White Albacore Tuna in Water
- 1 cup cabbage kimchi chopped and drained
- 1 egg large and beaten
- 1 bunch scallions white and light green parts, finely chopped
- ¾ cup vegetable oil
- ½ cup bread crumbs
- 1 tbsp minced garlic
- Salt and pepper to taste
- 2 cloves of garlic
- ¾ cup soy sauce
- 2 tbsp cider vinegar
- 1 tbsp gochujang
- 1 tsp minced ginger
In a large mixing bowl, combine tuna, cabbage, egg, scallions, cabbage kimchi, and garlic.
Make patties out of tuna mix with 1/3 cup of mix at a time. Spread out on a baking sheet. Chill for 30 minutes in freezer or 2 hours in refrigerator.
Place a nonstick skillet over a medium-high heat and heat vegetable oil.
Sprinkle patties with extra breadcrumbs before frying. Place in hot oil for 3-4 minutes on each side or until golden brown.
Transfer to cooling rack and let cool.
While patties cool, make soy dipping sauce. To make sauce combine and whisk all ingredients in a small bowl.