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
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
- 1/2 tsp sugar
- 1tbs fish sauce*
- 1tbs water
- 2 tbs lemon juice
- 1 small red chilli, thinly sliced
- 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
- Add drained tuna, spring onion, beans, egg, curry paste and coriander and mix well.
- Divide mixture into six patties. Sprinkle both sides with sesame seeds. Chill for 20 minutes (optional).
- Heat oil in a non-stick frypan over medium heat. Cook cakes for 5 minutes each side or until golden.
- Meanwhile combine dipping sauce ingredients (except chilli) and stir well until sugar has dissolved, then add chilli.
- 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