These Thai-style fishcakes are quick & easy to make & are bursting with flavour. I have used sweet potatoes instead of white potatoes, often used in conventional fishcake recipes to make them healthier. There is ground flaxseed in the fishcakes & they are also lightly coated in a mixture of ground flaxseed & panko breadcrumbs to give a crispy coating (but not excessively so to keep them low in carbs).
These tasty fishcakes are nutrient dense. You have omega-3s & protein from the tuna & ground flaxseed. There is extra protein from an egg & protein powder (I use Pulsin’ Soy derived or pea protein powder). The ground flaxseed also provides magnesium & fibre. If that wasn’t enough, I’ve added in some anti-oxidant & selenium rich superfood goji berries too!
Due to their high protein content, these fishcakes are very satisfying & filling (& delicious too!), so great for folk on paleo & low carb diets.
These fishcakes also freeze beautifully, making it convenient to make a big batch, then freeze them in portion sizes (I freeze them in two’s) & defrost as required.
Makes 10-12 fishcakes
Serves 5-6 people (depending on how hungry!)
Preparations time: 25 mins
400g sweet potatoes, peeled & cubed (approx 1.5cm cubes)
408g drained weight of canned tuna (4 cans of tuna, undrained weight)
1 egg (large)
2 tbsp ground flaxseed
3 tbsp Thai curry paste
35g fresh coriander, finely chopped
15g fresh root ginger, finely chopped
1.5 tbsp lime juice
3 cloves of garlic, crushed
3 tbsp goji berries
1 1/2 tsp dried chilli flakes
Salt & pepper
To coat the fishcakes:
30g ground flaxseed
To pan fry: 3/4 tbsp coconut oil
To serve: a wedge of lemon or lime
Steam sweet potato cubes for 15-18 mins until very mushy. Transfer into a large bowl.
Drain the tuna & blot on kitchen roll to remove as much moisture as possible.
Then add the remaining ingredients & season to taste. Shape into patties.
Place panko breadcrumbs & ground flaxseed in a large plate or pasta bowl.
Gently coat each fishcake pattie in this mixture. At this point you can chill the patties for 20mins to help them retain their shape, but you can omit this step if you are careful in handling the fishcakes.
Pan fry using a little coconut oil in a frying pan for 4-5mins on each side until golden & cooked through. Serve with salad & a wedge of lemon or lime.
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