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Thai fish cakes

Thai fish cakes

Serves: 
4
Time to make: 
40 mins
Total cost: 
$17.52 / $4.38 per serve
(at time of publication)
Health information: 
Dairy-free
Gluten-free (or can be made gluten-free*)
Low fat
Low kilojoule

Instructions

Instructions and steps: 

Step 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.

Step 2 Add tuna, capsicum, spring onions, coriander, lime zest and egg to pan. Mix well.

Step 3 Shape mixture into 12 patties. Place flour onto a large plate and lightly coat each patty.

Step 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.

Step 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.

About this Recipe

Recipe by: 
Photography: André Martin
First Published: 
November 2008

Rate this recipe

Rating: 
3.5
Average: 3.5 (2 votes)

2 Comments. Add yours

Full ingredient list: 
  • 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 coriander
  • 1 teaspoon finely grated lime zest
  • 1 egg
  • 1/4 cup flour
  • 1/2 teaspoon olive oil
  • Dipping sauce
  • 1/4 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

Nutritional information (per serve)

Energy: 
1570kJ
Calories: 
375cal
Protein: 
32g
Fat: 
4g
- saturated: 
1g
Carbohydrates: 
50g
- sugars: 
8g
Dietary Fibre: 
4g
Sodium: 
840mg
Calcium: 
90mg
Iron: 
3.5mg

Nutrition information is given per serve
*NS: not specified