18 Jun Chef Shane Rigney’s Mexican Black Bean & Tuna Bites
Our resident chef, Shane Rigney, never ceases to amaze with his healthy, nutritious food on our retreats. We’ve decided to bring some of that yummy goodness to your kitchen. Join us as we share his recipes right here on our blog.
Described by Chef Shane as “fibrously and nutritionally balanced and dense in carbohydrates” these humble looking black bean and tuna cakes will fill and fuel you substantially. The Mexican flavour is drawn from the lime, chilli and garlic added to the black bean and tuna mixture. These delicious fish cakes are so easy to make – and can be prepped and fried in under 20 minutes. They’re also delicious cold.
What you’ll need (makes 6 fish cakes):
- 1 tin of good quality tuna in brine; drained
- 1 tin of precooked black beans; drained and rinsed
- 2 large spring onions washed and finely chopped
- 2 cloves of garlic minced
- A bunch of coriander chopped
- 1 red chilli finely chopped and deseeded
- Juice of 1 lime
- 1 egg
What to do:
Mash all the ingredients together in a large mixing bowl with a fork or your hands and divide into 6 balls. Season well and pan fry in a little oil over a low heat for 2 minutes on either side. Freeze or store in the fridge for four days.