Thai Tuna Fishcakes
These tuna fishcakes are healthy, filling & delicious – perfect for a packed lunch. After making them once, you'll never spend money on shop-bought ones again! *From The Hungry Hungry Husband and The Hungry Linguists*
Servings 6
Calories 170kcal
Cost 90p per serving
Ingredients
- 360 g tinned tuna (three 120g tins) drained
- 300 g potato to be made in to mash
- 60 g breadcrumbs
- 1 thumb-sized piece ginger finely chopped
- 3 spring onions finely sliced
- 1 chilli (red or green) finely chopped
- 1 large handful fresh coriander finely chopped
- 3 limes juice of
- 3 teaspoons fish sauce
- drizzle oil any kind for frying
- salt & pepper for seasoning
Instructions
Make the fishcakes:
- Add the potato to a pan of boiling water and cook until soft, before mashing with salt & pepper
- Mix together the tuna, mash potato, 40g of breadcrumbs, ginger, spring onions, chilli, and coriander in a bowl with the lime juice, fish sauce, salt & pepper
- Mould the mixture into 12 fishcakes then coat lightly in the remaining breadcrumbs
- Put in the fridge to firm up for half an hour
Cook the fishcakes:
- Add a drizzle of oil to a large frying pan or skillet on a medium-high heat
- When hot, add the fishcakes and cook for about 5 minutes per side until golden brown (add more oil if they are sticking)
- When cooked & golden, remove from the pan and leave to cool before storing in an airtight container in the fridge
In the morning:
- For lunch, take 2 tuna fishcakes, along with some greenery, like spinach, or Green Rice Salad, and sweet chilli sauce for dipping
Notes
*hot option* you can pop the tuna fishcakes in the microwave for just 30 seconds to warm them through