Thai Sweet Chilli Fish Cakes Recipe

Thai Sweet Chilli Fish Cakes


  • 3 (600g)
    potatoes peeled and diced
  • ¼ cup (60mL)
  • 1 tsp
  • 425g can
    tuna in springwater , drained
  • 1 tsp
    grated lemon zest
  • 1 tsp
    grated ginger
  • ¼ cup (10g)
    chopped coriander
  • ¼ cup (25g)
    dry breadcrumbs
  • 1 stalk (60g)
    celery, finely chopped
  • 1 egg
    lightly beaten
  • 2 tbsp

How to Cook

Prep Time: 10 minutes | Cooking Time: 10 minutes
  1. Cook potatoes in boiling water. Drain and mash; transfer to a large bowl with MAGGI Sweet Chilli Sauce, MAGGI Fish Sauce, tuna, zest, coriander, breadcrumbs, celery and egg. Mix well.

  2. Divide mixture into four and shape into patties.

  3. Preheat a barbecue or frying pan on medium high. Add oil and fish cakes, cook 5 minutes each side or until golden.

  4. If desired serve with extra Sweet Chilli Sauce and lemon wedges.