Recipes
Thai-spiced tuna and sweet potato fishcakes
The chip-shop fave gets a kick of mild, aromatic heat and extra flavour from baked sweet potatoes
The chip-shop fave gets a kick of mild, aromatic heat and extra flavour from baked sweet potatoes
(43 votes)
Cook: 50 Mins
Serves: 4
Price: 75p per serving
Nutritional Information
Each 288g serving contains
Energy
1218kj
291kcal
1218kj
291kcal
15%
Fat
6.3g
6.3g
Med
9%
9%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
10.9g
10.9g
Med
12%
12%
Salt
1.73g
1.73g
High
29%
29%
of your reference intake.
Typical energy values per 100g:
423kj/101kcal
Typical energy values per 100g:
423kj/101kcal
Ingredients
2 sweet potatoes
2 x 160g cans Princes Tuna Flakes in Brine, drained
1tbsp coriander, finely chopped, plus extra, to serve
1 red chilli, deseeded and finely chopped
2 spring onions, sliced
2tsp fish sauce
1tbsp reduced-salt soy sauce
Zest 1 lime
1tbsp sesame seeds
1tbsp plain flour
1tbsp sesame oil
1 carrot, peeled
½ cucumber
1tbsp sweet chilli sauce
Method
1
Preheat the oven to 200C/ 180C Fan/Gas 6. Prick the sweet potatoes with a knife and bake in the oven for 30 mins or until tender.
2
Halve the sweet potatoes and scoop out the flesh; discard the skins. Mix well with the tuna, coriander, chilli, spring onions, fish sauce, soy sauce and zest.
3
Dampen your hands with a little water and shape the mixture into 8 small patties.
4
Mix the sesame seeds and flour together and use to lightly dust the fish cakes.
5
Heat the sesame oil in a frying pan on medium. Fry the fishcakes in batches of 4 for 3-4 mins on each side until golden and crisp.
6
Pull a veg peeler along the carrot to create ribbons. Repeat with the cucumber. Mix together, toss in the chilli sauce and sprinkle with black pepper and coriander.
7
Serve 2 fishcakes on each plate, with the vegetable ribbons on the side.