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!

INGREDIENTS

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

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.
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.
Heat a non stick fry pan over medium heat. Spray cakes with oil and cook for 5 minutes each side or until golden.
Meanwhile combine dipping sauce ingredients (except chili) and stir well until Natvia is dissolved, then add chili.
Serve cakes with dipping sauce.

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