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Thai 'fish' cakes (v)

These fish cakes can be made with tuna, or turned vegetarian by using butter beans.
Both versions are flavoured with sweet chilli and coriander, giving a light, fresh 'fish' cake that pairs well with salad, burger buns, potato wedges, or even wraps.
Originally adapated from a Nestle recipe for sweet chilli Thai fish cakes
Makes 16 - 20 small cakes

Original post (with pictures) here

2 large potatoes, peeled and cut into chunks
3 pieces slightly old bread, crusts removed and crumbled into crumbs (or ~1/4 cup + 1 tbsp commercial bread crumbs)
Egg replacer to the equivalent of 1 egg, or 1 egg
1 celery stick, sliced
1/4 cup sweet chilli sauce
1 tsp lemon rind or lemon juice
1 tsp grated fresh ginger
1/4 cup chopped fresh coriander leaves
Pepper, to taste

For tuna: 425g can tuna in springwater, drained

For vegetarian: 425g can butter beans (or beans of choice), drained and roughly crushed

Oil spray for the pan

1. Cook the potatoes in boiling water until tender (about 15 minutes). Drain and mash roughly with a fork. Allow to cool slightly.
2. Add all ingredients except the tuna or beans to the potato. Mix well to combine. Add the tuna or beans. You can make half of each.
3. Refrigerate the mixture for an hour.
4. Heat a non-stick pan on medium-high heat and spray with oil spray. Use a spoon or your hands to roughly shape small patties, and cook for 3-4 minutes on each side until lightly golden.

Note. I tend to cook 3 - 4 patties in the pan at once, and then keep them warm in an oven that's been pre-heated to 100'C whilst I cook the rest.