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Thai fish cakes
Serves: 4
Time to make: 40 mins
Ingredients
- 500g potatoes (such as desiree), peeled, chopped
- 425g can tuna in spring water, drained, flaked
- 1 red capsicum, finely chopped
- 6 spring onions, finely chopped
- 2 tablespoons chopped fresh coriander
- 1 teaspoon finely grated lime zest
- 1 egg
- ¼ cup flour
- ½ teaspoon olive oil
- Dipping sauce
- ¼ cup (60ml) salt-reduced soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons castor sugar
- 1 red chilli, deseeded, sliced
- 2 cups cooked rice
- 4 cups green salad
- lime wedges
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Instructions
1 Cook potatoes in a large saucepan of boiling water for 12 minutes or until tender. Drain. Return to pan. Mash roughly with a fork. Set aside to cool.
2 Add tuna, capsicum, spring onions, coriander, lime zest and egg to pan. Mix well.
3 Shape mixture into 12 patties. Place flour onto a large plate and lightly coat each patty.
4 Brush a non-stick frying pan with oil and heat over a high heat. Cook patties in 3 batches for 2–3 minutes each side or until golden.
5 To make dipping sauce, mix all ingredients in a bowl. Serve cakes with sauce, rice, salad and lime wedges.
Variations
Make it gluten free: Replace flour with rice flour, and use gluten-free tamari in the dipping sauce.
Nutrition Info (per serve)
-
Calories 375cal
-
Kilojoules 1570kJ
-
Protein 32g
-
Total fat 4g
-
–Saturated fat 1g
-
Carbohydrates 50g
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–Sugars 8g
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Dietary fibre 4g
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Sodium 840mg
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Calcium 90mg
-
Iron 3.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
