Thai Fish Cakes and Noodles
This Thai inspired dish is colourful and full of flavour. This recipe uses tuna in the fish cakes but you could add a different fish or a mix of a few!
Ingredients
- 2 teaspoons of oil
- Tuna- 2x102g tins Drained.
- 1/4 pint/140ml semi skimmed Milk
- 50g Spring onion
- 500g/ 2 large baking Potatoes
- 100g peas
- 300g noodles
- 120g Sweet chilli and garlic sauce
- 150g sweetcorn
- 200g Beansprouts
- Seasonings: Salt and pepper
Per fish cake: half a tin of tuna, ½ baking potato, 25g of peas, 35ml milk, ½ stalk of green onion.
Method
- Add a large pan of water, 3/4 full, on to boil.
- Wash, peel and chop the potatoes into equal cubes, add these to the boiling water.
- After 15-20 minutes, or when the potatoes are soft, drain them.
- Add the milk to the potatoes and mash the potatoes until smooth.
- Wash and cut the spring onion into small rings.
- Now, add the drained tuna, peas, onion, and seasonings to the potatoes and mix well.
- Using your hand or a spoon, split the mixture into 4 and make into balls. Flatten these slightly to fish cake size.
- In a frying pan, add 2 teaspoons of oil.
- On a low heat, place the fishcakes into the pan 15 minutes. Turning every few minutes.
- Whilst they are cooking, cut the carrots into equal sized pieces.
- Now boil a pan of water and add the sweetcorn and carrot.
- Once the fishcakes are hot in the centre and golden on the outside, remove from the pan and set to the side.
- Into the same pan used, place the noodles, beansprouts, and sweet chilli sauce for 5 minutes, on a medium heat. Mixing frequently.
- Drain the carrots and corn and mix into the noodles.
- Plate up the noodles with a fish cake and vegetables on top, enjoy!
