Easy Eats: Green Curry, Potato and Tuna Fishcakes
This recipe turns a bunch of everyday core ingredients into fishcakes that will be a hit with all the family.
Kelly GibneyChef
- prepare
- cook
- 4 servings
- Easy
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Caption:These fishcakes are easy to adapt to suit what you have in the fridge or pantry.Photo credit:Kelly Gibney
I like these just as much when eaten cold or at room temperature - they’re they’re great in a lunchbox or as a snack.
Adapt the recipe to suit what you might have on hand: tinned salmon will work just as well as tuna, fresh coriander or parsley would be lovely if you have it, and some toasted coconut can be a delicious alternative to toasted sesame seeds in the crumb.
Serve with fresh greens and some good quality mayo that you’ve spiked with citrus zest or sriracha. Alternatively, a sweet chilli sauce or similar would work.
Ingredients
- 450g potatoes, peeled and cubed
- 1/3 cup coconut milk
- 2 Tbsp green curry paste
- 3 garlic cloves, crushed
- 3 spring onions, thinly sliced
- Zest of 1 lemon
- 1 Tbsp lemon juice
- 400g tinned tuna, drained and flaked
- Additional salt and cracked pepper to taste
- 2 eggs, lightly whisked
- 1 ½ cups panko breadcrumbs
- 3 Tbsp toasted sesame seeds
- Oil for shallow spraying or oil spray for air frying
Instructions
- Place the potatoes in a pot, cover with water and bring to a boil. Cook until the potato is tender (15-20 minutes). Drain potato and mash with the coconut milk until smoothish. Leave to cool slightly.
- In a large bowl combine the green curry paste, garlic, spring onion, lemon zest and juice. Whisk together until smooth.
- Add the mashed potato and the tuna. Mix well. Taste and season generously.
- Take ½ cup of mixture and use damp hands to form patties that are 3 cm thick. If possible, place in the fridge for 20-30 minutes to chill.
- Mix the breadcrumbs and sesame seeds together in a shallow bowl. Place the egg in a dish alongside.
- Dip each fishcake in the egg and then roll in the breadcrumbs, pressing gently to help them stick.
- Heat 1/2 cm of oil in a pan over a medium heat. Fry the fishcakes for 2-3 minutes on each side until golden brown.
