Black bean tuna fritters

Small fritters, crunchy on the outside and creamy on the inside, perfect with a soup or just as a snack if you add a bit more chili.

For 12 fritters

250g drained, cooked black beans
80 g canned tuna in oil
1 egg
1 chopped spring onion
1 teaspoon salt
1 teaspoon ground coriander seeds
1 fresh or 2 dried kaffir lime leafs
2 teaspoons oyster sauce
1 tablespoon white flour
sambal oelek or sriracha to taste
bread crumbs
oil to fry in

Put the beans and the tuna in a bowl and mash until its mixed well and feels like a thick paste. If it’s not thick enough, thicken it with the flour.
Put in the rest of the ingredients (except the flour if you don’t need it) and mix well.
Make small balls - golf ball size - and roll them in the bread crumbs, then flatten them.
Put a pan with oil on high heat and fry the fritters until dark brown. Let them drip off on paper towels..
Serve with more spring onions and lime wedges.