Thai Tuna Fishcakes with Lemongrass Crème Fraiche
Get ready to cook
Method:
1. Peel, cut and boil potatoes. Drain and mash.
2. In a large bowl, gently combine mashed potato, tuna, chopped mint and Lemongrass Sambal. Shape mix into 10 equal balls. Roll balls into flour and shape into fishcakes. Dip into egg and oatmeal before pan frying to cook until golden on all sides.
3. Make dressing by combining Lemongrass Sambal with crème fraiche. Serve with fishcakes.
Ingredients
250g Lemongrass Sambal
400g tinned tuna, drained
1kg white potato (to make 800g mashed potato)
100g oatmeal
50g flour
1 beaten egg
30g bunch mint, chop leaves
Dressing
50g Lemongrass Sambal
100g crème fraiche
About this dish
10 Portions
2 Medium
Serves:
Lemongrass Sambal Paste
Chilli Rating:
Product:
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