Thai Fish Cakes with Dipping Sauce

Number of Portions
Thai Fish Cakes with Dipping Sauce


- 1 tbsp oil
- 2 tbsp Schwartz Thai Seasoning
- 1 bunch spring onions, finely chopped
- 700 grams prepared mashed potatoes
- 350 ml boiling water
- 700 tin tuna fish in brine, thoroughly drained
- 1 medium egg yolk
- 2 tbsp plain flour
- Vegetable oil for shallow frying
- For the dipping sauce:
- 150 ml water
- 150 ml malt vinegar
- 50 grams caster sugar
- 1 tsp salt
- 1 tsp Schwartz Thai Seasoning
- 1/4 tsp Crushed Chillies


Heat the oil in a frying pan and fry the Schwartz Thai Seasoning with 4 of the spring onions for 2 minutes, until the spring onions have softened and set aside.

Stir the mashed potatoes in the seasoned spring onions, tuna fish and egg yolk. Mix well and divide into 10. Shape into patties and toss in the flour, cover and refrigerate for 1 hour.

To make the sweet dipping sauce, boil the water, vinegar, sugar and salt for 10 minutes. Add the Schwartz Thai Seasoning, remaining spring onions and Schwartz Crushed Chillies and allow to cool.

Shallow fry the fish cakes for 5-6 minutes on both sides and drain on kitchen paper. Simply serve as a starter with the dipping sauce or as a main course with vegetables or salad.

Products used in this recipe: