Oh I love a good fishcake. Especially the Thai versions found in some Malaysian restaurants. I wanted to try and give them a whirl – low-fat stylie, and well it was a huge success.
These are so, so gorgeous. Crispy on the outside, packed full of flavour in the inside.
Thai Tuna Fishcakes
2 tins of tuna
1 wholemeal crust
2 tablespoons of green Thai paste
2 spring onions
Salt & Pepper
1) Peel 100g of potatoes, and chop into chunks, and boil in a pan for 10 minutes.
2) Add tuna to a bowl, with Thai paste, whole juice of one lemon, salt and pepper, half Palm of chopped dill, sliced spring onions, two eggs and mix together.
3) Add to a food processor, one brown crust and with the grate option blend. (If no blender you can buy ready-made breadcrumbs).
4) Mix this into the tuna mix.
5) When the potatoes are boiled mash, and also mix this into the tuna mix.
6) The consistency will be a gooey mixture. To a frying pan, add a teaspoon of olive oil, and ladle one blob into the pan. Let it cook for around 3 minutes on a medium heat, then flip.
(Tip: Ladle around the edges throughout to prevent sticking)
7) Repeat this technique. A medium frying pan holds around 4 fishcakes and the mix makes around 12 fishcakes. So 3 batches to be cooked.
8) Plate up the fishcakes, and sprinkle some of the leftover spring onions and dill over. I served with sweet chilli sauce, and low fat mayonnaise.
These come in at just over 1 Smart Point on Weight Watchers, and can be frozen, ate warm or cold.
I personally bring them to work with me, and serve with a side salad.