Vietnamese fish cakes

Fish cakes make perfect appetisers just as they are or serve as a light meal , really tasty and great at any time of day.

Serves: 4

Time to make: 35 mins , plus 1 hr chilling

Hands-on time: 20 mins

Ingredients

More weights & measures

1 cup mashed cooked kumarasweet-potatoX or potato
2 x 180g cans tuna in spring water, drained
2 tablespoons flour
¼ cup chopped fresh coriandercilantroX
2 tablespoons green curry paste
2 tablespoons sweet chilli sauce
1 egg, lightly beaten
1 teaspoon zest of lemon
½ cup finely chopped green beans
spray oil
Sauce
1 tablespoon fish sauce
3 tablespoon water
2 tablespoons vinegar
1 tablespoon sugar
2 tablespoon sweet chilli sauce
2 teaspoons minced garlic
1 red chilli, deseeded, finely chopped
1 spring onion, finely chopped

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Mix all ingredients together in a bowl. Shape into about 16 balls and refrigerate for at least 1 hour.

2 Flatten balls into patties then cook in a non-stick frying pan with a little oil spray for about 2 minutes each side.

3 To make sauce, mix fish sauce, water and vinegar with sugar in a jug. Stir until sugar has dissolved. Add the remaining ingredients.

4 Serve sauce with fish cakes, garnished with fresh coriander.

Serving suggestion

Serve fish cakes with an Asian-style salad.

Nutrition Info (per serve)

Calories 220 cal

Kilojoules 920 kJ

Protein 18 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 15 g

Dietary fibre 2 g

Sodium 740 mg

Calcium 40 mg

Iron 2 mg

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.