Looking for the perfect entrée to serve at Christmas lunch? Thai tuna fishcakes are a crowd-pleaser, and any leftovers pair well with salad and rice noodles for a light meal the next day

(serves 2) 

Per serve: 360cal/ 51g protein/ 17g carbohydrate/ 9g fat  


  • 200g sweet potato, peeled, cut into 2cm cubes 
  • 2x 180g tin tuna in springwater 
  • 2 spring onions, green part only, finely sliced 
  • 50g green beans, trimmed & cut into 1cm slices 
  • 1 egg, beaten 
  • 1/4 tbs green curry paste 
  • 1/3 tbs fresh coriander, chopped 
  • 1/2 tsp sesame seeds 
  • 1 tsp olive oil 
  • 2 cups of Asian coleslaw (pre-packed from supermarket), dressed with lemon juice and ½ tsp olive oil, to serve 


Dipping sauce 

  • 1/2 tsp sugar 
  • 1tbs fish sauce* 
  • 1tbs water 
  • 2 tbs lemon juice 
  • 1 small red chilli, thinly sliced 



  1. Place potato in a saucepan of cold water and bring to the boil. Continue to simmer until potato has softened. Drain and mash.Alternatively, steam in microwave 
  1. Add drained tuna, spring onion, beans, egg, curry paste and coriander and mix well. 
  1. Divide mixture into six patties. Sprinkle both sides with sesame seeds. Chill for 20 minutes (optional). 
  1. Heat oil in a non-stick frypan over medium heat. Cook cakes for 5 minutes each side or until golden. 
  1. Meanwhile combine dipping sauce ingredients (except chilli) and stir well until sugar has dissolved, then add chilli. 
  1. Serve x3 cakes per serve with dipping sauce, and a large handful of Asian coleslaw. 


For GF option: ensure brand of fish sauce is gluten free such as Ayam