I learnt a valuable lesson while cooking this dish, and lost a beloved friend along the way. Actually that’s a pretty sad statement to make, as I am actually talking about a saucepan, and of course a saucepan is not as valuable to me as any of my friends. But this is was favourite saucepan, that I used for EVERYTHING! Anyway, I was making the sweet chilli sauce and stupidly left the pan on the hob with the temperature on far too high. It was only when I smelt burnt sugar then I went to check it and found the entire contents black and well and truly attached to the bottom of the pan, with no hope of removal. Luckily, this sweet chilli sauce is so quick and easy to make that I could just make up another batch (all be it in a less loved pan). So my words of advice to you when making this dish is, don’t cook your sweet chilli sauce on a high temperature, and whatever you do you have to try it as it is super lush!
Makes 6 fish cakes
– 150g sweet potato – peeled and sliced
– 150g white potato – peeled and sliced
– 1 leek – finely chopped
– 25g butter
– 1 green chilli – finely chopped
– ½ thumpsize piece ginger – minced
– 1 clove garlic – minced
– 4 spring onions – finely chopped
– 1 tbsp fresh coriander – finely chopped
– 150g tinned tuna steaks
– 1 tbsp lime juice
– Plain flour
– 1 egg – beaten
– Mixture of breadcrumbs and coconut
For the sweet chilli sauce
– 100ml water
– 100g sugar
– 1 tsp chilli flakes
For the salad
– Mixed salad leaves
– Finely sliced red cabbage
– 1 pepper – finely sliced
For the dressing
– Juice ½ lemon
– 1 tsp fish sauce
– 1 tsp sugar
– 1 tsp rape seed oil
– 1 tsp sweet chilli sauce
– ½ tbsp. fresh chopped coriander
Boil the potato in salty water for around 15 minutes until soft
In the meantime melt the butter in a frying pan and fry the leeks, garlic, chilli and ginger for 5-7 minutes, until the leeks are soft.
Once the potato is cooked; mash and mix together with the tuna, spring onion, coriander and lime juice and add a good helping of salt and pepper to taste.
Shape the cakes into 6 balls and line up four plates; the first with the flour, then the egg, the breadcrumb and coconut milk and finely a clean plate to put them on once done.
Roll each ball first in the flour, then the egg and finally coat with the breadcrumbs.
Once you have repeated this process with each fish cake, cover and place in the fridge for half an hour
Pre heat the oven to 200’C
Rub the fish cakes in oil, place on a baking sheet and cook for 35-40 minutes, until golden brown and crispy.
In the meantime, make the sweet chilli sauce by heating a pan with the water, sugar, and chilli flakes.
Once the pan starts to simmer, reduce the heat right down and leave to simmer until it is thick and sticky.
Prepare the salad and mix together the ingredients for the dressing until the sugar has dissolved
Toss the salad in the dressing and plate up.
Once the fish cakes have cooked add them to the salad and drizzle in the warm chilli sauce.