Thai-spiced tuna and sweet potato fishcakes
- 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
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.
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.
Dampen your hands with a little water and shape the mixture into 8 small patties.
Mix the sesame seeds and flour together and use to lightly dust the fish cakes.
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.
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.
Serve 2 fishcakes on each plate, with the vegetable ribbons on the side.