Thrifty easy thai fish cakes from leftover mash potato

Thrifty Food: Easy & Tasty Thai Fish Cakes

It’s always going to be food that gets me excited about posting, after it has been a while. We made these tonight with our leftover mash potato from yesterday – er, my days, they were DELECTABLE! Fluffy and light. And incredibly easy and cheap to whip up.

This makes around 10 fish cakes, so would feed two or three people as a main, accompanied with a robust salad. Or they’d make a great starter for a dinner party – with some asparagus spears on the side. (How we had them…Mmmm.)

Ingredients:

Two cups of left over mash potato. (If you mash especially for it, mash it well, with butter and milk so it is creamy!)
A can of tuna
1/4 of an onion chopped very, very fine
A clove of garlic crushed
A teaspoon of thai curry paste, red or green. (None of this? Chuck your favourite spices in!)
1/2 teaspoon of salt
Parsley or herbs to taste
One egg
1/2 cup of coconut oil or butter for cooking

So, it gets tricky here…. Put it all in a bowl and mix it up, really well. Okay, now let’s fry!

The trick here is to give them quite a long fry, so they cook through well. They should be 7 minutes (ish) on each side, on a medium heat. You want them crunchy! Careful flipping them over, they are so fluffy and light that until they are cooked on both sides they are a little delicate. The good news is that they taste delicious even when they get a bit overdone, so you don’t have to watch like a hawk. I fried them in shed loads of coconut oil because that stuff is SO GOOD FOR YOU!

Eat up, folks!

2 comments on “Thrifty Food: Easy & Tasty Thai Fish Cakes

  1. As someone who was privileged to sample taste these, I confirm with great gutso, they were AMAZING….very very tasty, the zing from the thai green curry paste was delicious. Highly recommend these beauties.

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