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Sweet Chilli Thai Fish Cakes

20 mins

3 potatoes (600g), peeled and diced

¼ cup (60mL) sweet chilli sauce

1 tsp fish sauce

425g can tuna in spingwater, drained

1 tsp grated lemon zest

1 tsp grated ginger

¼ cup (10g) chopped coriander

¼ cup (25g) dry breadcrumbs

1 stalk (60g) celery, finely chopped

1 egg, lightly beaten

2 tbsp oil

Step by step
  • 10 mins
  • 10 mins
  • 20 mins
    Time total
  • Instructions

    1. Cook potatoes in boiling water. Drain and mash; transfer to a large bowl with sweet chilli sauce, fish sauce, tuna, zest, coriander, breadcrumbs, celery and egg. Mix well.
    2. Divide mixture into four and shape into patties.
    3. Preheat a barbecue or frying pan on medium high. Add oil and fish cakes, cook 5 minutes each side or until golden.
    4. If desired serve with extra sweet chilli sauce (optional) and lemon wedges.