Thai-fishcakes

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

By , 03 January 2017

(14 votes)

Thai-spiced tuna and sweet potato fishcakes
  • 50 Mins

  • Serves: 4

Nutritional Info
Each 288g serving contains
  • Energy

    1217KJ

    291KCAL

    15%
  • Fat

    6.3g

    low

    9%
  • Saturates

    1.2g

    low

    6%
  • Sugars

    10.9g

    low

    12%
  • Salt

    1.73g

    med

    29%
of your reference intake.
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
  • 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.