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Proudly Australian

Thai Fish Cakes

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes Two Servings


1 1/2 cups/200g/7oz Purple sweet potato, unpeeled cut in 2cm pieces 1/4 cup/60g/2.1oz Skim milk yoghurt 200g/7oz Safcol tuna in spring water, canned 2 ea. Spring onions, finely sliced 1/3 cup/40g/1.4oz Green beans, trimmed and cut into 1 cm sliced 1 ea. Egg, beaten 2 tsp Green curry paste 3 tsp Fresh coriander, chopped 2 tsp Sesame seeds Dipping sauce: 1/3 tsp Natvia 2 tsp Fish Sauce 2 tsp Water 2 tsp Lemon Juice 1 ea. Red Chili, thinly sliced


  1. Place potato in a saucepan of cold salted water and bring to a boil. Continue to simmer until potato has softened. Drain and mash roughly with yoghurt.
  2. Add drained tuna, onion, beans, egg, curry paste, and coriander and mix well. Divide mixture into 4 and with wet hands form patties and sprinkle both sides with sesame seeds. Chill for 20 minutes.
  3. Heat a non stick fry pan over medium heat. Spray cakes with oil and cook for 5 minutes each side or until golden.
  4. Meanwhile combine dipping sauce ingredients (except chili) and stir well until Natvia is dissolved, then add chili.
  5. Serve cakes with dipping sauce.
No nutritional info supplied

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