Tuna-thai-fish-cakes

Thai spiced fishcakes

No filleting, no bones - just open a can of tuna and mash some spuds for fuss-free Thai-flavoured fishcakes

, 24 March 2020

(42 votes)

Thai spiced fishcakes

  • 35 Mins

  • Serves: 4

Add to basket
Nutritional Info
Each 209g serving contains

  • Energy

    927KJ

    222KCAL

    11%

  • Fat

    2.9g

    low

    4%

  • Saturates

    0.4g

    low

    2%

  • Sugars

    6.1g

    low

    7%

  • Salt

    0.69g

    med

    12%
of your reference intake.
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

  • 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.

  • In a large bowl, mix together the tuna, spring onions, coriander, chilli, Thai curry paste, breadcrumbs, lime juice and 1tsp of zest.

  • Mix the mashed potato into the tuna mixture until thoroughly combined.

  • Divide the mixture into 8 and form into patties.

  • 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.

  • Serve 2 fishcakes per person with some rocket, a lime wedge and the dipping sauce on the side.