Thai Fish Cakes

Place sweet potato in a saucepan of cold salted water and bring to the boil. Continue to simmer until potato has softened. Drain and mash.

Add drained tuna, spring onion, beans, egg, curry paste and half of the coriander and mix well.

Divide mixture into four and, with wet hands, form patties. Sprinkle both sides with sesame seeds. Chill for 20 minutes.

Heat oil in a non-stick frypan over medium heat. Cook patties for a few minutes each side or until golden.

Meanwhile combine dipping sauce ingredients and stir well.

Toss cabbage, carrots, remaining coriander and some extra lemon juice and serve with cakes and dipping sauce.

Energy 1738.32 kJ

Calories 415.19 cal

Protein 34.48g

Fibre 9.80g

Fat 19.04g

Sat. Fat 3.65g

Carbs 21.64g

Sugar