Thai Tuna Fishcakes with Spicy Satay Sauce
Time: See Method
To serve: Sprigs of fresh mint
These tuna fishcakes are one of our favourite store-cupboard recipes thanks to the intense, beautifully balanced, Asian flavours that pair perfectly with the spicy satay dipping sauce.
- Tip the potatoes into a medium sized saucepan, add a pinch of salt and fill with enough water to cover. Set over a medium heat and bring to a simmer. Cook for 15 minutes - or until tender.
- Drain and allow to cool slightly. Return to the pan and mash with a fork until lightly crushed - you want a rough mash with some texture. Tip into a mixing bowl and leave to cool to room temperature.
- Add the drained tuna, ⅔ of the grated ginger, chilli paste, miso paste, spring onions and soy sauce to the cooled mash.
- Season with the juice of one lime and mix to combine.
- Add half (15 g) of the breadcrumbs with the soy sauce and mint and mix well. Season to taste, cover and chill until cold and firm enough to shape.
- Meanwhile, make the sauce: pour the coconut milk into a medium-sized saucepan set over a high heat. Add the peanut butter, garlic, remaining ⅓ of grated ginger and chilli paste (see Tip) and bring to a simmer. Reduce by ½ before removing from the heat and seasoning with soy sauce and lime juice, to taste. Keep warm until ready to serve.
- Once the fishcake mixture is cold, tip the remaining breadcrumbs into a shallow dish. Divide the mixture into 12 balls and press into patties. Roll in the breadcrumbs to lightly coat.
- To cook: drizzle the oil into a heavy based frying pan set over a medium-high heat. Fry the patties in batches for 2 minutes on each side - or until golden brown and crispy.
- To serve: place 3 fishcakes onto a plate, drizzle with the sauce and garnish with sprigs of fresh mint.
Tips: Seggiano Chilli Paste is made using fiery dog nose peppers so use sparingly and remember to keep tasting to check the level of heat.
For the fishcakes:
- 500 g Maris Piper potatoes, peeled and diced into cubes
- A pinch of salt
- 2 x 160 g tins Fish 4 Ever Skipjack Tuna Chunks In Brine, drained
- 3 cm piece of ginger, peeled and grated
- ½ tsp Seggiano Chilli Paste
- 2 tsp Yutaka Organic Miso Paste
- 3 spring onions, thinly sliced
- 30 g Clearspring Organic Brown Rice Breadcrumbs
- 1 lime
- 2 tsp Kikkoman Organic Soy Sauce
- 20 fresh mint leaves
- 1 tsp oil, for frying
For the sauce: