Whitby Seafoods

Thai Spiced Tuna Fishcakes with Veggie Ribbons

Serves: 3
Total time: 36 mins

Ingredients

Our delicious Thai Spiced Tuna Fishcakes are bursting with flavour and authentic aromas, so you can enjoy restaurant-quality food from the comfort of your own home. Winning!

What you’ll need:

Whitby Seafoods Thai Spiced Tuna Fishcakes

Courgette

Carrots

2 tablespoons butter

Salt & pepper

Thai Fishcakes

Cooking instructions (general): Always cook from frozen.

The instructions below are just a guide. Do make sure our fishcakes are piping hot throughout before serving. Once cooled, please don’t reheat.

Oven bake: 26 mins

Preheat oven to 220ºC/ 200ºC fan/gas mark 7. Remove all packaging and place our fishcakes on a preheated baking tray in the centre of the oven. Bake for 26 mins, turning halfway through cooking until crisp and golden.

Vegetable ribbons

Using a vegetable peeler, peel just the outside skin of the carrots and courgette. Then, peel long strips of the courgette and the carrots directly into a large bowl. Try and make the strip the entire length of the vegetable.

Melt the butter in a large skillet over medium-high heat (do not brown it) and add the ribbons. Toss for a few minutes until just tender then season with salt and pepper!

Click below to download the recipe card!