Most of us remember the meals our mothers use to cook, well at least the ones we loved.This recipe is similar to Mums one but with spices.

Baked potatoes - the reason these potatoes are baked is because when you mash them they are dry. If you boil them they will become too wet, unless you cut them up and boil in a small amount of water, then drain, put them back in the pot and dry them out by sitting the pot with the lid off on a low temperature for a while for the potatoes to dry out.

Thai Fish Cakes and Sauce Recipe

Serve with rice and vegetables

Serves 6

1 or 2 cans 425 gr Tuna (stored in spring water not oil) drained and broken up. I used 2 tins because I like strong flavours and it also makes more, enough for the next day.

6 large potatoes or 12 small ones- bake them in the oven for 1 hour

1 onion - chopped finely

1 stick of lemon grass - you buy this in an Asian shop. It is often in the freezer part of the shop, it come with a few, so store them in your freezer. They are not expensive. - slice thinly.

Lime leaf - this is not important, but I also buy them frozen. They give off great flavour.

1tbsp red Thai curry paste- you can make your own. See my page on sauces. If you buy it you will need to add more, as there's is not as hot.

Bunch of fresh herbs, parsley, thyme - chopped

Himalayan salt / pepper

Panko bread crumbs, (these are Japanese bread crumbs, really nice, and can be bought at the supermarket) or you could use any type, for rolling the cakes in before frying. (for gluten free, blend GF bread finely)

Coconut oil for frying

Sauce ingredients below.

Method

1 - Heat a large size pot, add 2 tbsp oil and cook your onions until soft with the lid on.

2 - Add the curry paste and lemon grass, lime leaf and cook for 2 mins. Stirring. Remove pot.

3 - Peel the skin off the cooked potatoes, and mash (don't add anything to it) them, you can put them in a food processor.

4 - Place the mashed potatoes and tuna in the pot with the onions and the herbs. Mix well, breaking up the tuna.

5 - Taste and season. Cool

6 - Using an ice cream scoop, make your fish cakes into balls and then slightly flatten them.

6 - Push them into a bowl of bread crumbs. You can now cover these and place them into the fridge until frying and then serving.

7 - Heat 4 tbsp or more of oil, in a frypan, and fry each side of the fish cakes until crispy.

Dipping Sauce - option