Thai-Spiced Tuna & Sweet Potato Fishcakes

If you’re looking for a recipe that’s tasty, cheap AND easy to make then I recommend these tuna & sweet potato fishcakes! Inspired by a recipe from Asda, this is a really refreshing and healthy meal. The recipe for the sweet chilli side salad is below and I had a big dollop of potato salad with it, but spicy rice or cous cous would go just as well.

Ingredients (2 people):
  • 2 medium OR 1 large sweet potatoes
  • 2 x 160g cans Princes Tuna Flakes in Brine, drained
  • 1 tbsp coriander, finely chopped, plus extra, to serve
  • 1 red chilli, finely chopped
  • 2 spring onions, finely sliced
  • 2 tsp fish sauce
  • 1 tbsp soy sauce
  • Zest 1 lime
  • 1 tbsp sesame seeds (or if you have panko breadcrumbs these work too)
  • 1 tbsp plain flour
  • 1 tbsp sesame oil
  • 1 carrot, peeled
  • ½ cucumber
  • 1 tbsp sweet chilli sauce
  • Cook your sweet potatoes in the microwave for approx 8-10 minutes until soft, checking with a fork. If it’s still a little hard keep cooking for an additional minute until soft.
  • Halve the sweet potatoes and scoop out the flesh; discard the skins. Mix well with the tuna, coriander (leave a pinch for the salad), chilli, spring onions, fish sauce, soy sauce and zest.
  • Dampen your hands with a little water and shape the mixture into 8 small patties.
  • Mix the sesame seeds (or panko breadcrumbs) and flour together and use to lightly dust the fish cakes.
  • Heat the sesame oil in a frying pan on medium. Fry for approx 3-4 mins on each side until golden and crisp.
  • Pull a veg peeler along the carrot to create ribbons. Repeat with the cucumber. Mix together, toss in the chilli sauce and sprinkle with black pepper and coriander.
  • Serve the fishcakes with the vegetable ribbons on the side.

Please give these tasty fishcakes a try and enjoy! Let me know your feedback on the recipe and share your comments and photos with me across my social media – Facebook, Instagram and Twitter.

Happy munching 🙂




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