Thai Tuna Fish Cakes Recipe with a Dipping Sauce
Canned tuna forms the foundation of these Spicy Tuna Fish Cakes, leaning heavily on Thai flavours, they make a perfect light meal or snack.
Servings 2 Servings
Calories 385kcal
Ingredients
For the Fish Cakes:
- 2 Medium Potatoe 250g total
- 160 g Tin of Tuna in Spring Water 6oz
- 1 Thai Birds Eye Chilli Pepper
- 1 tablespoon Lemon Grass Paste
- 1 tablespoon Grated Ginger
- 4 Lime Leaves
- 50 g Spring Onion ⅓ Cup
- 1 tablespoon Fish Sauce
- 1 Egg
- 30 g Breadcrumbs ⅓ Cup
For the Dipping Sauce
- 2 tablespoon Brown Sugar
- 2 tablespoon Thai Fish Sauce
- 1 tablespoon Rice Wine Vinegar
- ½ teaspoon Dark Soy Sauce
- ½ teaspoon Lime Juice
- ½ Thai Birds Eye Chilli Pepper
- ½ Spring Onion
Instructions
For the Fish Cakes:
- Peel and cut the potato into a 1cm (½") dice.
- Cook the potato in an 18cm or 7" saucepan of well-salted water until soft; this should take 10 minutes, then cool and mash. I use 1 teaspoon of salt in a pan this size.
- Slice the chilli pepper as finely as you can and remove the seeds if you want.
- Slice the spring onion as finely as you can.
- Grate the ginger.
- Remove the tough stem from the centre of the lime leaves and slice them as finely as you can.
- Mash the potatoes and add the remaining ingredients for the fish cakes.Form into balls a little smaller than the size of golf balls, then lightly press these balls to form a small tuna patty.
- Heat 5mm-1cm (¼-½") of oil in a 30cm or 12" frying pan over a medium-high heat and fry the cakes until crisp and golden.Drain on a kitchen towel and allow to cool for 3-5 minutes before eating.
For the Dipping Sauce:
- Slice the chilli pepper and spring onion as finely as you can.
- Mix together all of the ingredients for the dipping sauce.
- Taste and balance the seasoning to your liking.
Video
Nutrition
Serving: 1 | Calories: 385kcal | Carbohydrates: 53g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 131mg | Sodium: 2402mg | Fiber: 4g | Sugar: 15g
