Spicy Tuna & Water Chestnut Bites

1. 1
   prep

   Drain and flake the tuna.

   Drain the canned tuna thoroughly, pressing out excess water. Transfer to a mixing bowl and flake with a fork into small, even shreds.

2. 2
   mix

   Combine the fritter mixture.

   1.Add diced water chestnuts, sliced green onion, beaten egg, 0.5 cup breadcrumbs, sriracha, lime juice, salt, and pepper to the tuna.

   2.Grate ginger over the bowl, squeezing to release only the juice, discarding the fibrous pulp.

   3.Mix everything by hand until just combined — do not overwork or the bites will be dense.

   TIPIf the mixture feels too wet to shape, add another tablespoon of breadcrumbs and let it sit for 2 minutes to absorb moisture.
3. 3
   prep

   Shape the tuna bites.

   1.Scoop about 2 tablespoons of mixture and roll between palms into a 1.5-inch ball.

   2.Flatten slightly into a small patty shape.

   3.Lightly coat each patty with the extra breadcrumbs on a flat plate.
4. 4
   fry · ~8 min

   Pan-fry until golden and crisp.

   1.Heat vegetable oil in a large non-stick skillet over medium heat until shimmering.

   2.Place bites in a single layer without overcrowding the pan.

   3.Cook 3-4 minutes per side until golden brown and crispy, working in batches if needed.

   TIPKeep the heat at medium — too high will burn the breadcrumbs before the egg sets inside.
5. 5
   serve

   Drain and serve hot.

   Transfer cooked bites to a plate lined with paper towels to blot excess oil. Serve immediately with extra sriracha or a lime wedge on the side.

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