As any self-respecting food expert will tell you, the key to a great meal is great ingredients. Alas, the student lifestyle warrants a more economically viable option to fill oneself up. The ingredients for this recipe are purely incidental – everything in the fridge plus some well heeded advice from my mum, so here it goes…
Spicy Thai Fishcakes
Preparation time – 15 minutes
Cooking time – 20 to 30 minutes
1 Sweet potato (unpeeled)
1 Maris Piper potato (peeled)
1/3 Kidney beans (drained)
Half a teaspoon of garlic
Teaspoon of ginger
2 tbsp chili powder
1 tbsp chili puree
1/4 finely chopped cucumber
Half a carrot (diced)
4oz grated cheddar cheese
2oz salted butter
Vegetable stock cube
1) Boil sweet potato, carrots and kidney beans until soft.
2) Mash together with garlic, ginger, chili, cheese, butter, and stock cube.
3) When it is mashed together, add the tuna and cucumber and stir until contents come together (be sure to mix the cucumber in later as it is not meant to be ‘mashed’ together rather instead to provide subtle relief from the chili).
4) Roll into balls with hands and squeeze out the excess water.
5) Lightly fry in olive or sunflower oil until you have a crispy coating on the outside and a moist centre.
Serve with cheese and chives dip or anything that takes your fancy for a nice end of week snack.