recipes
Thai Fish Cakes
These fragrant fish cakes are now even easier to make using Edgell Instant Mash - no more peeling, boiling and mashing potatoes.
makes 8
10 min prep
if you liked this recipe, try...
ingredients
| 1 cup (100g) Edgell Instant Mash 1½ cups boiling water 185g can John West Tuna in Springwater, well drained, squeezing out excess liquid 2 teaspoons Thai sweet chilli sauce 125g can Edgell Super Sweet Corn, well drained ¼ cup plain flour 1 egg, beaten ½ cup dry breadcrumbs Oil for frying or barbecuing Extra sweet chilli sauce for serving |
featured products
instructions
step 1
In a medium bowl combine Edgell Instant Mash and boiling water, stir until smooth.
step 2
Stir in drained John West Tuna, sweet chilli sauce, Edgell Super Sweet Corn and season with salt and pepper, refrigerate until firm.
step 3
Divide the mixture into 8 and form into cakes. Lightly coat fish cakes in plain flour, egg and breadcrumbs. Refrigerate for at least one hour or until required.
step 4
Shallow fry in hot oil or cook on a barbecue until golden brown. Serve with sweet chilli sauce.
recipe tip
Canned salmon also works well with this recipe. For a lighter version, place fish cakes onto a baking paper lined oven tray and spray lightly with oil. Bake in preheated oven at 200°C for 15 minutes.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 465kJ (111Cal) | 430kJ (103Cal) |
| Protein | 6.9g | 6.4g |
| Fat- Total | 3.8g | 3.5g |
| - Saturated | 0.8g | 0.7g |
| Carbohydrate | 11.6g | 10.7g |
| - Sugars | 1.8g | 1.7g |
| Dietary Fibre | 1.0g | 0.9g |
| Sodium | 165mg | 153mg |
| Potassium | 74mg | 69mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Thai Fish Cakes
Thai Fish Cakes
These fragrant fish cakes are now even easier to make using Edgell Instant Mash - no more peeling, boiling and mashing potatoes.
ingredients
1 cup (100g) Edgell Instant Mash
1½ cups boiling water
185g can John West Tuna in Springwater, well drained, squeezing out excess liquid
2 teaspoons Thai sweet chilli sauce
125g can Edgell Super Sweet Corn, well drained
¼ cup plain flour
1 egg, beaten
½ cup dry breadcrumbs
Oil for frying or barbecuing
Extra sweet chilli sauce for serving
instructions
step 1
In a medium bowl combine Edgell Instant Mash and boiling water, stir until smooth.
step 2
Stir in drained John West Tuna, sweet chilli sauce, Edgell Super Sweet Corn and season with salt and pepper, refrigerate until firm.
step 3
Divide the mixture into 8 and form into cakes. Lightly coat fish cakes in plain flour, egg and breadcrumbs. Refrigerate for at least one hour or until required.
step 4
Shallow fry in hot oil or cook on a barbecue until golden brown. Serve with sweet chilli sauce.
makes 8 10 min prep recipe tip
Canned salmon also works well with this recipe. For a lighter version, place fish cakes onto a baking paper lined oven tray and spray lightly with oil. Bake in preheated oven at 200°C for 15 minutes.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au