Recipes
Thai spiced fishcakes
No filleting, no bones - just open a can of tuna and mash some spuds for fuss-free Thai-flavoured fishcakes
No filleting, no bones - just open a can of tuna and mash some spuds for fuss-free Thai-flavoured fishcakes
(63 votes)
Cook: 35 Mins
Serves: 4
Price: 87p per serving
Nutritional Information
Each 209g serving contains
Energy
928kj
222kcal
928kj
222kcal
11%
Fat
2.9g
2.9g
Low
4%
4%
Saturates
0.4g
0.4g
Low
2%
2%
Sugars
6.1g
6.1g
Med
7%
7%
Salt
0.69g
0.69g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
444kj/106kcal
Typical energy values per 100g:
444kj/106kcal
Ingredients
2 medium potatoes (about 450g), peeled and chopped
120g can John West No Drain Tuna Steak with a little Spring Water
2 spring onions, chopped
10g coriander, chopped, plus extra to serve
1 red chilli, sliced (optional)
1-2tbsp Thai red curry paste
50g dried breadcrumbs
1 lime, juice and zest, plus extra lime wedges to serve
2tsp rapeseed oil
100g fat free natural yogurt
1tbsp sweet chilli sauce
60g wild rocket, to serve
Method
1
Bring a large saucepan of water to the boil. Cook the potatoes for 15-20 mins or until tender. Drain, mash and set aside until needed.
2
In a large bowl, mix together the tuna, spring onions, coriander, chilli, Thai curry paste, breadcrumbs, lime juice and 1tsp of zest.
3
Mix the mashed potato into the tuna mixture until thoroughly combined.
4
Divide the mixture into 8 and form into patties.
5
Heat the oil in a large frying pan and cook the patties for 3-4 mins on each side, frying in batches if necessary. Stir together the yogurt and sweet chilli sauce and put into a bowl to serve.
6
Serve 2 fishcakes per person with some rocket, a lime wedge and the dipping sauce on the side.