TUNA AND SWEET POTATO FISHCAKES
January 22, 2017
Happy Sunday everybody!
The exact moment we caught sight of these delightful Thai-style Tuna and Sweet Potato Fishcakes on the Mums Eye View YouTube channel, we just knew that we needed to make them ASAP!
We are lovers of fishcakes, especially tuna ones, so these are just made for us!
The original recipe is a collaboration between Haste's Kitchen and Asda and can be found here on the Asda Good Living website or here on the Mums Eye View YouTube channel if you want to watch Ian Haste actually making them.
They are super tasty, and quick and easy to make, so there is no reason to buy tuna fishcakes from the shop ever again! We changed the recipe ever so slightly as we're not massive fans of sesame seeds, coriander or chilli so here is our version...
Ingredients:
2 sweet potatoes
2 tins of tuna, drained
2 spring onions, sliced
2 tsp fish sauce
1 tbsp soy sauce
zest and juice of 1 lime
plain flour
vegetable oil
sweet chilli sauce
Preheat your oven to 200°C/180°C Fan/Gas mark 6. Prick the sweet potatoes with a knife and bake in the oven for around 30 minutes or until soft.
Halve the sweet potatoes and scoop out the insides into a bowl. Give them a little mash to make sure they are all mushed up.
Add the tuna, spring onions, fish sauce, soy sauce and lime zest and juice into the bowl and mix well. At this point you can give it a little taste test, just to check if you want a bit more of soy sauce or any seasoning.
Dampen your hands with a little water and then shape the mixture into individual fishcakes. The recipe is supposed to make 8 but we only made 6 so this depends on your choice of size. Lightly dust the fishcakes with plain flour on each side. We did this by putting some flour onto a plate and rolling them over in the flour.
Heat some oil in a frying pan on a medium heat. Fry the fishcakes for 3-4 minutes on each side until golden and crisp. Serve with sweet chilli for a tasty, spicy kick. We had ours with a side salad and some savoury rice.
These fishcakes are really delicious and perfect for anyone who loves both tuna and sweet potato! Paired with sweet chilli sauce and a squeeze of lime they have a great mix of flavours which complement each other perfectly.
As we said before we took out the chilli, sesame seeds and coriander, but if you like any of these then for the full Thai flavour you should definitely put them in!
They can keep for up to 2-3 months in the freezer, so you can even prep them in advance.
We really hope that you liked this post!
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Lots of love, Antonia and Imogen x
