Thai fish cakes
A new way of cooking fish. It’s low kJ, low fat, high protein and great for the whole family.
Instructions
Step 1 Cook potatoes in a large saucepan of boiling water for 12 minutes or until tender. Drain. Return to pan and mash roughly with a fork. Set aside to cool.
Step 2 Add tuna, green shallots, capsicum, 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 high heat. Cook patties in three batches for 2–3 minutes each side or until golden.
Step 5 To make dipping sauce, mix all ingredients in a bowl. Serve patties with sauce, salad and lime wedges.
- Recipe by:
- Chrissy Freer
- Styling:
- Wendy Berecry
- Photography:
- André Martin
First published September 2008
Recipe Information
Portions: 4
Time to make: 40 minutes plus cooling
Total cost of all ingredients: $10.40 / $2.60 per serve
- Dairy-free
- High protein
- Low fat
- Low kilojoule
Ingredients
- 500g potatoes (such as desiree), peeled, chopped
- 425g can tuna in spring water, drained, flaked
- 6 green shallots, finely chopped
- 1 red capsicum, finely chopped
- 2 tablespoons fresh, chopped coriander
- 1 teaspoon finely grated lime zest
- 1 egg
- 1/4 cup plain flour
- 1/2 teaspoon olive oil
- green salad, to serve
- lime wedges, to serve
- Dipping sauce
- 1/4 cup (60ml) salt-reduced soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons caster sugar
- 1 long red chilli, deseeded, sliced
Nutrition Information
| per serve | |
|---|---|
| Energy |
1400
kJ
(338 Cals) |
| Protein | 26g |
| Fat - saturated |
9g
2g |
| Carbohydrates - sugars |
30g
8g |
| Dietary Fibre | 5g |
| Sodium | 940mg |
| Calcium | 50mg |
| Iron | 3mg |
| * NS: Not specified | |
