Low-Calorie Sweet Chilli Fish Cakes Recipe

Low-Calorie Sweet Chilli Fish Cakes Recipe

Servings

4

Ingredients

• 3 medium-sized potatoes, peeled and diced
• 75 g Thai sweet chilli sauce
• 1 tsp fish sauce
• 425 g tuna in spring water, drained
• 1 tsp lemon zest
• 1 tsp ginger, grated
• 5 g coriander, chopped
• 40 g dried breadcrumbs
• 1 celery stick, finely chopped
• 1 egg, lightly beaten
• 2 tbsp olive oil

Method

1. Wash, peel and dice the potatoes, place them in a medium-sized pan of water, bring to a boil over a high heat and cook for 10-15 minutes, or until soft and cooked through.

2. Remove the potatoes from the heat, drain, place into a large mixing bowl and mash. Then, pour them into a large mixing bowl.

3. Add the grated ginger and lemon zest and the drained tuna into the bowl of potatoes and stir until well-mixed.

4. Wash and chop the celery and coriander and add to the bowl. Lastly, mix in the sweet chilli sauce, fish sauce and egg.

5. Mix until well-combined, divide the mixture into four, and with slightly damp hands, shape each portion into four evenly sized patties.

6. Over a medium heat, add and heat the olive oil in a griddle pan; carefully place the fish cakes into the pan and fry for 4-5 minutes on each side until golden brown.

7. Serve with salad leaves, extra sweet chilli sauce and lemon wedges.