Thai fish cakes

Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

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 coriandercilantroX

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

Instructions

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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 375 cal

Kilojoules 1570 kJ

Protein 32 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 8 g

Dietary fibre 4 g

Sodium 840 mg

Calcium 90 mg

Iron 3.5 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.