Thai-Style Tuna Fishcakes With Sweet Potato Wedges

Take these tuna cakes to Thailand, by jazzing 'em up with spring onion, coriander and chilli. Serve with sweet potato wedges, pickled veg and sweet chilli yoghurt.

Great

% Daily Values based on a 2,000 calorie diet

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!