Thai Fishcakes

Thai Fishcakes


Delicious flavours such as; ginger, garlic, coriander and sesame seeds make these Thai Fishcakes a winning recipe!

  • 30 mins
  • 4
  • Easy


  • olive or avocado oil, for frying
  • 4 spring onions, sliced
  • 1 garlic clove, crushed
  • 5ml fresh ginger, grated
  • 500g sweet potato, cooked and mashed
  • 2 x 170g tins tuna in water, drained and flaked
  • 1 egg, lightly beaten
  • 30ml coriander, chopped + extra
  • sesame seeds, for sprinkling
  • sweet chilli sauce, to serve
  • 2 limes, cut into wedges
  • green salad, to serve


  1. Preheat oven to 180°C. Heat a splash of oil on medium and cook the spring onions, garlic and ginger for 2 minutes, until soft. Take off the heat and mix in the sweet potato. Next, stir in the tuna, egg and coriander. Season and divide the mixture into 12 patties.
  2. Sprinkle the sesame seeds on a plate and coat the patties with the seeds. Heat another splash of oil on medium and fry the patties in batches for 4-5 minutes per side, or until golden and cooked. Serve with sweet chilli sauce, extra coriander, lime wedges and a green salad.

Magazine issue date: May, 2014