I’m often asked how to keep eating healthy at the weekends when you crave something a little more fancy and flavoursome in the evenings. Here’s a fresh and fiery Thai home cooked meal which is surprisingly easy to make if you have the right ingredients.
Ingredients: Serves 2
400g tinned tuna
6 tinned water chestnuts, drained and finely chopped
3 spring onions sliced
3cm piece of fresh root ginger, peeled and grated
1 red chilli, deseeded and finely chopped (go for half if you don’t like it too spicy)
3 kaffir lime leaves roughly chopped
2stp of Thai fish sauce
2 eggs beaten
Coconut oil for frying
Drain the tuna and place in a bowl using the fork to separate the chunks. Mix together with the water chesnuts, spring onions, ginger, coriander, chilli and limes leaves. Add fish sauce and beaten eggs and mix together.
With your hands, squeeze the mixture to compress it and get rid of any extra liquid before shaping it into balls the size of golf balls. Flatten them lightly into patties.
Heat a frying pan over a medium heat and fry the fishcakes on each side for 1-2 minutes until golden brown and warmed through. Serve with a dipping sauce of choice and salad.