Recipe

Sweet Chilli Thai Fish Cake Recipe

	Watson2167 / All my dishes 12 months ago Tasty, sweet and spicy fish cakes. Make this recipe into bite-sized nibbles for a party or larger cakes for a snack meal. Prep:15m Cook:30m Servings:4	Watson2167
	fish cake

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Ingredients

250 g Potato, floury type (peeled and cut into chunks)

1 can (220g) Tuna, in brine, drained

2 tbsp MAGGI Sweet Chilli sauce

1/2 tsp Lime zest (grated)

1/2 tsp Ginger, grated

2 tbsp Coriander leaf (chopped)

1 tbsp Coconut Milk Powder

2 tbsp Breadcrumb, dried

1/2 stick Celery (washed and finely chopped)

1 Egg white

Freshly ground black pepper

2 tbsp Peanut oil

Sweet chilli sauce to serve

Lemon wedges and shredded spring onion, to serve.

Directions

Cook the potato pieces in boiling salted water for 10-15 minutes or until tender. Drain and mash. Set aside to cool.

When the potato is cool add the tuna,Sweet chilli sauce, lime zest, grated ginger, coriander, coconut milk powder, breadcrumbs, celery, egg white and ground black pepper. Mix together well.

For a party snack divide the mixture into 30 bite-sized patties. For a meal form into 4 rectangular patties.

Heat the oil in a ridged griddle pan or non-stick frying pan. Cook the patties until golden brown, turning frequently to brown on both sides.

Serve with extra sweet chilli sauce,lemon wedges and shredded spring onion. For a party these can be prepared in advance and stored in the fridge until the party. The cakes can be served hot or cold. Re-heat thoroughly

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