Thai Tuna Fishcakes with Lemongrass Crème Fraiche
Get ready to cook
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.
250g Lemongrass Sambal
400g tinned tuna, drained
1kg white potato (to make 800g mashed potato)
1 beaten egg
30g bunch mint, chop leaves
50g Lemongrass Sambal
100g crème fraiche