Tuna fish cakes with coconut rice and bok choy
( SERVES 4 )

NZ Woman's Weekly 18/6/2005

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Drain tuna and place in a bowl with red curry paste, coriander, breadcrumbs, chopped lemon grass, egg, fish sauce and ¼ cup of the coconut cream.
Mix to combine. Break off tablespoons of mixture and form into balls. Flatten balls slightly.
Heat a nonstick frying pan and cook tuna cakes in batches, turning to brown on both sides.
Cook rice according to packet directions. Drain rice and return to saucepan with remaining coconut cream. Cover saucepan and heat through for five minutes. Remove lid and stand.
Wash bok choy. Bring a saucepan of water to the boil. Add bok choy and cook for two minutes. Drain. Serve fish cakes with rice and bok choy.