These fishcakes are one of my favourite things to eat for dinner at the moment, even though usually I’m not a massive fan of tinned Tuna! I like to serve them with some green veggies such as tenderstem broccoli and/or fine green beans, or a nice big salad, and a splodge of Sriracha chilli sauce.
The fishcakes can be made ahead. Just form the patties, coat them in the flaxseed, put them in the fridge or freezer, then fry them just before serving.
If you don’t have ground flaxseed, you can grind some whole flaxseed up yourself by whizzing it in a Nutribullet for 30 secs.
These Asian sweet potato based fishcakes are simple to make but pack a punch when it comes to flavour!
- 1 Large Sweet Potato
- 1 Small Chilli
- 4 Spring Onions
- 1 Tin of Tuna Steak
- 1 tbsp Chopped Coriander
- 1/2 Egg, beaten
- 2-4 tbsp Ground Flaxseed
- 1 tbsp Coconut oil
Peel and chop the sweet potato and boil until soft.
While the potato is cooking, finely chop the chilli and the spring onions and combine in a mixing bowl with the tuna steak, coriander, and egg.
Once the potato is cooked, drain it and mash it until smooth. Add the mashed potato to the mixing bowl and mix everything together.
Put the ground flaxseed on a small plate.
Split the fishcake mixture into 4 balls, and flatten to form into fishcake patties.
Press both sides of the patties into the flaxseed to form a crust.
Heat the coconut oil in a pan and cook the fishcakes over a medium heat, turning once, until golden brown on both sides.