Thai Fish Cakes 

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Not just your run-of-the-mill fish cakes.

Suggestions:

Serve hot with fresh salad or steamed vegetables and sweet chilli sauce if desired.

Ingredients:

450 g can Golden Circle Crushed Pineapple in syrup

285 g can tuna in springwater, drained

2 Tbsp fresh coriander

2 cloves garlic

2 tsp grated ginger

1 Tbsp sugar

1 Tbsp grated lemon rind

2 Tbsp red curry paste

1 large egg (53g), whisked

1 medium cooked potato, mashed (150g)

Directions:

Place fish, coriander, garlic, ginger, sugar, lemon rind and curry paste in food processor and pulse until combined.

Stir through pineapple, egg and potato.

Mould into cakes and refrigerate until firm.

Heat non-stick frying pan and fry fish cakes until golden.

Variations:

Tinned salmon or fresh cooked fish fillet can be used.

Serving suggestions and garnishes not included in nutritional analysis.

Author:

Golden Circle Limited

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