Sweet Chilli Thai Fish Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tasty, sweet and spicy fish cakes. Make this recipe into bite-sized nibbles for a party or larger cakes for a snack meal. Ingredients:
250 g potato, floury type (peeled and cut into chunks) |
1 can (220g) tuna, in brine, drained |
2 tbsp maggi sweet chilli sauce |
1/2 tsp lime zest (grated) |
1/2 tsp ginger, grated |
2 tbsp coriander leaf (chopped) |
1 tbsp coconut milk powder |
2 tbsp breadcrumb, dried |
1/2 stick celery (washed and finely chopped) |
1 egg white |
freshly ground black pepper |
2 tbsp peanut oil |
sweet chilli sauce to serve |
lemon wedges and shredded spring onion, to serve. |
Directions:
1. Cook the potato pieces in boiling salted water for 10-15 minutes or until tender. Drain and mash. Set aside to cool.
2. When the potato is cool add the tuna,Sweet chilli sauce, lime zest, grated ginger, coriander, coconut milk powder, breadcrumbs, celery, egg white and ground black pepper. Mix together well.
3. For a party snack divide the mixture into 30 bite-sized patties. For a meal form into 4 rectangular patties.
4. Heat the oil in a ridged griddle pan or non-stick frying pan. Cook the patties until golden brown, turning frequently to brown on both sides.
5. Serve with extra sweet chilli sauce,lemon wedges and shredded spring onion. For a party these can be prepared in advance and stored in the fridge until the party. The cakes can be served hot or cold. Re-heat thoroughly
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