Thai Fish Cakes
Serves: 4 (makes 8-10)
Prep time: 20 minutes
Cook time: 10-15 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 300g sweet potato
- 2 spring onions, chopped
- 4 sprigs coriander, roughly chopped
- ½ red chilli, deseeded and chopped
- 425g can tuna in springwater, drained
- 1 egg, lightly whisked
- ½ lime juice
- Wholemeal flour, for dusting
- Olive oil
Method:
- PEEL the sweet potato and chop into even size chunks. Place in a medium saucepan and fill with enough water to cover. Bring to the boil then reduce heat and simmer until sweet potato is soft and cooked through.
- DRAIN and mash the sweet potato. Transfer to a large bowl and allow to cool slightly.
- ADD spring onions, coriander, red chilli, tuna, egg and lime juice and mix until well combined.
- DIVIDE mixture and form into 8-10 small cakes, then dust the outsides with flour.
- HEAT a frypan over medium-high heat and add a drizzle of oil once hot.
- FRY the cakes in batches, cooking each side for 3-4 minutes, or until crisp and golden.
What's Great About It:
These fish cakes are perfect for brunch or lunch! To simplify the method even further, try cooking the fish cakes on a tray in the oven. Serve with a dollop of light sour cream and guacamole for a lunch the whole family will enjoy.
