"These tuna fishcakes are a bit of me! Canned tuna is packed full of protein. You'll jazz it up with spring onion, coriander and chilli to take it to Thailand and serve them with sweet potato wedges."
Prep Time
25 min
Cuisine
Asian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
1 can of tuna (160g)
skipjack tuna (fish), water, salt
1 carrot
carrot
1 medium sweet potato
sweet potato
1 rice vinegar sachet (15ml)
rice vinegar, salt
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
natural yoghurt (80g)
Organic whole milk natural yoghurt (100%) (milk)
Allergens
Allergens highlighted by † (gluten, soya, fish, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Chop the sweet potatoes (skins on) into wedges
Add the sweet potato wedges to a baking tray with a drizzle of vegetable oil and a pinch of salt
Put the tray in the oven and cook for 20-25 min or until cooked through
2
Trim, then slice the spring onions
Chop the coriander finely, including the stalks
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
3
Drain the canned tuna and add it to a large bowl
Add the soy sauce, panko breadcrumbs, chopped coriander, chopped chilli and most of the chopped spring onion (save the rest for garnish!) to the bowl
Add 50ml [75ml]water and give it a good mix up then set aside to absorb – this is your tuna mix
4
Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'
Peel lengths off the cucumber until you end up with a pile of cucumber 'ribbons'
Add the carrot ribbons and cucumber ribbons to a large bowl with the rice vinegar and a pinch of salt and set aside to pickle
5
Shape the tuna mix into 2 [4] patties - these are your tuna fishcakes
6
Add the tuna fishcakes to a lightly oiled tray and put the tray in the oven for 10-15 min or until cooked through and golden
Tip: if they're not holding together give them a good squeeze to get them back into shape
7
Meanwhile, transfer the pickled carrot and cucumber ribbons to your serving plates (reserve the bowl and pickling liquid)
Add the natural yoghurt and chilli jam to the bowl with the pickling liquid and give it a good mix up – this is your chilli yoghurt
8
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