Thai Sweet Potato Fish Cakes

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Ok, we’re maybe biased but this recipe for Thai sweet potato fish cakes is amazing… if we may say so ourselves. But don’t worry, we think you’ll agree once you’ve made them too.

Ok, we're maybe biased but this recipe for Thai sweet potato fish cakes is amazing... if we may say so ourselves. But don't worry, we think you'll agree once you've made them too.

thai sweet potato fish cakes recipe
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Fish cakes are delicious, but the problem with most recipes is that they are loaded with cream and butter which means they're tasty, but the fat content is rarely helpful if you're trying to eat healthily. We've got your back, we've made a high protein, low fat recipe for fishcakes using slow digesting, high fibre sweet potatoes.

Now, anyone who has made fish cakes before will know they require a gentle touch, they're not just like a homemade burger which can be thrown around into a pan. Once you've made your fishcakes, you need to be careful and use a fine touch when you're frying them so they don't fall apart. Treat them with care and you'll be rewarded!

Nutrition Facts

Serving Size 2 fish cakes

Servings 3


Amount Per Serving
Calories 224
% Daily Value *
Total Fat 4g7%
Total Carbohydrate 32g11%
Protein 15g30%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields3 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 600 g sweet potato
 4 spring onions, finely chopped
 10 ml soy sauce
 fresh coriander, chopped
 80 g breadcrumbs
 black pepper
 2 cans of tuna
 1 tbsp lime juice
 1 garlic clove
 1 tsp chilli flakes
 1 tsp coconut or olive oil
1

Peel and chop your sweet potatoes and boil in a large sauce pan for around 15 minutes or until cooked.

2

In a mixing bowl; combine the tuna, spring onions, lime juice, soy sauce, chili flakes, garlic, breadcrumbs, coriander and pepper.

3

Once the sweet potato is cooked, drain, mash and spread onto a plate so it can cool quickly.

4

Once it has cooled enough for you to handle, add it to the bowl with your tuna and spices, get your hands in and thoroughly combine the mixture then form into around 6 fish cake patties and set aside.

5

Heat the olive oil in a large frying pan on a low heat and very gently fry the fish cakes for around 4-5 minutes per side. Be careful when turning them to ensure they don't fall apart.

6

Serve and garnish with fresh coriander and some lemon wedges.

Thai Sweet Potato Fish Cakes Recipe via foodforfitness.co.uk #fishcakes #thaifood #sweetpotato

Ingredients

 600 g sweet potato
 4 spring onions, finely chopped
 10 ml soy sauce
 fresh coriander, chopped
 80 g breadcrumbs
 black pepper
 2 cans of tuna
 1 tbsp lime juice
 1 garlic clove
 1 tsp chilli flakes
 1 tsp coconut or olive oil

Directions

1

Peel and chop your sweet potatoes and boil in a large sauce pan for around 15 minutes or until cooked.

2

In a mixing bowl; combine the tuna, spring onions, lime juice, soy sauce, chili flakes, garlic, breadcrumbs, coriander and pepper.

3

Once the sweet potato is cooked, drain, mash and spread onto a plate so it can cool quickly.

4

Once it has cooled enough for you to handle, add it to the bowl with your tuna and spices, get your hands in and thoroughly combine the mixture then form into around 6 fish cake patties and set aside.

5

Heat the olive oil in a large frying pan on a low heat and very gently fry the fish cakes for around 4-5 minutes per side. Be careful when turning them to ensure they don't fall apart.

6

Serve and garnish with fresh coriander and some lemon wedges.

Thai Sweet Potato Fish Cakes

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