Thai Red Curry Tuna Fishcake Burger
https://foodloversmarket.co.za/recipes/thai-red-curry-fishcake-burger/
This Thai Red Curry Fishcake Burger recipe is a delightful twist on the classic burger, with flavourful fishcakes made from mashed potato, Food Lover’s shredded tuna, and Thai red curry paste. These fishcakes are crumbed, pan-fried (or air-fried), popped onto a wholesome seeded bun and topped with fresh coriander and spring onions. This dish is perfect for a quick and easy dinner.
We recommended adding a delicious spicy avo sauce or guacamole to this burger for that extra creaminess.
Cooking Methods
- Frying
Serves
6Prep Time
30 minutesCooking Time
15 minutesIngredients
For the Fishcakes:
- 375ml (1 1/2 cups) mashed potato, about 3 or 4 large potatoes
- 510g (3 cans) Food Lover’s Market Shredded Tuna in Brine, drained
- 60ml (1/4 cup) Thai red curry paste
- 1 egg
- 1 garlic clove, minced
- 10ml (2 tsp) fish sauce
- Zest and juice of 1 lime
- Salt and pepper, to taste
- 15ml (1 Tbsp) coriander, finely chopped
- 1 spring onion, thinly sliced
- 180ml (3/4 cup) panko breadcrumbs
- Oil for frying
For the Spicy Sauce:
- 250ml (1 cup) Food Lover’s Market Canola Mayonnaise
- 30ml (2 Tbsp) sriracha
- 10ml (2 tsp) smoked paprika
- Zest and juice of 1 lime
- Salt and pepper, to taste
To Assemble:
- 6 burger rolls
- 60g rocket
- 2 tomatoes, thinly sliced
- 500ml (2 cups) coleslaw mix
- ½ red onion, thinly sliced
Directions
For the Fishcakes:
- In a large mixing bowl, combine the mashed potato, tuna, Thai curry paste, egg, garlic, fish sauce, lime zest, lime juice and seasoning. Pulse a few times until just combined.
- Stir in the coriander and spring onion. Divide the mixture into 6 and shape into round disks, about 1 ½ cm thick. Coat the fishcake in the breadcrumbs and set aside.
- Fill a frying pan with oil and heat over medium heat. Shallow fry the fishcakes for 8 - 10 minutes on each side until golden brown and crispy.
- In a medium sized mixing bowl, combine all the ingredients and stir well.
- Using a griddle pan over medium heat, toast the burger buns and set aside.
- Combine the coleslaw mix with 125ml (1/2 cup) of the sauce, leaving some sauce extra for bottom of the burger.
- Dollop a spoon or two of the sauce on the bottom of the burger bun followed by the rocket, tomato, fishcake patty, coleslaw and red onion. Enjoy!
