Thai-Style Tuna Fishcakes With Sweet Potato Wedges

Updated at: Thu, 17 Aug 2023 03:53:43 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Chop the sweet potatoes (skins on) into wedges Add the sweet potato wedges to a baking tray with a drizzle of vegetable oil and a pinch of salt Put the tray in the oven and cook for 20-25 min or until cooked through

Step 2

Trim, then slice the spring onions Chop the coriander finely, including the stalks Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Step 3

Drain the tuna and add it to a large bowl Add the soy sauce, panko breadcrumbs, chopped coriander, chopped chilli and most of the chopped spring onion (save the rest for garnish!) to the bowl Add 50ml [75ml] cold water and give it a good mix up then set aside to absorb – this is your Thai-style tuna mix

Step 4

Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons Peel lengths off the cucumber until you end up with a pile of cucumber ribbons Add the carrot and cucumber ribbons to a large bowl with the rice vinegar and a pinch of salt and set aside to pickle

Step 5

Shape the Thai-style tuna mix into 2 [4] patties – these are your Thai-style tuna fishcakes

Step 6

Add the Thai-style tuna fishcakes to a lightly oiled tray and put the tray in the oven for 10-15 min or until cooked through and golden Tip: If they're not holding together give them a good squeeze to get them back into shape

Step 7

Meanwhile, transfer the pickled carrot & cucumber ribbons to your serving plates (reserve the bowl and pickling liquid) Add the natural yoghurt and chilli jam to the bowl with the pickling liquid and give it a good mix up – this is your chilli yoghurt Serve the Thai-style tuna fishcakes with the sweet potato wedges and pickled carrot & cucumber ribbons Dollop over the chilli yoghurt Enjoy!

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