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
20 minsTime total
- 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.
- Divide mixture into four and shape into patties.
- Preheat a barbecue or frying pan on medium high. Add oil and fish cakes, cook 5 minutes each side or until golden.
- If desired serve with extra sweet chilli sauce (optional) and lemon wedges.