Thai Sweet Chilli Fish Cakes Recipe

Thai Sweet Chilli Fish Cakes


  • 3 (600g)
    potatoes, peeled and diced
  • 1/4 cup (60mL)
    Sweet Chilli Sauce
  • 1 tsp
  • 1 can (425g)
    tuna in springwater, drained
  • 1 tsp
    lemon zest
  • 1 tsp
    ginger, grated
  • 1/4 cup (10g)
    coriander, chopped
  • 1/4 cup (25g)
  • 1 stalk (60g)
    celery, finely chopped
  • 1
    egg, lightly beaten
  • 2 tbsp

How to Cook

Prep Time: 10 minutes | Cooking Time: 20 minutes
  1. Cook potatoes in boiling water. Drain and mash; transfer to a large bowl with 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.