*Gluten Free, Nut Free, Dairy free (omit dipping sauce)



  • 2 medium sweet potatoes (500g), peeled and cubed.
  • 3 spring onions, thinly sliced, onion greens included
  • 200g drained canned tuna
  • Small handful fresh coriander (include root as long as they’re clean!)
  • 1-2 heaped tbsp Thai green curry paste, according to how spicy you like it. (I like Mae Ploy – no additives)
  • Juice of 1 lime
  • 10ml tamari or liquid aminos
  • 30g coconut flour
  • 1 egg, lightly beaten

*Plus coconut oil (or preferred oil) for cooking



  • Steam the sweet potato until soft. (TM Place the cubed sweet potato into TM basket with 500g water and cook Varoma/Speed 2/17mins)  Set aside.
  • Using a food processor or large knife, chop together your spring onions and herbs. (TM 5 sec/Speed 5)
  • Add the rest of the ingredients to your chopped herbs including the cooled sweet potato and mix until combined. (TM Reverse/10 sec/Speed 3, scrape bowl and repeat)
  • Use your hands to form patties (your choice as to how big). Place them on a baking sheet.
  • Heat oil in a large frying pan on a medium-high heat. Once the oil is hot, lower the heat to medium. Working in batches, place the patties in the pan. Let cook for about 5 minutes, then flip the patties over and cook for another 5 to 6 minutes.
  • Once the first batch of patties are done, remove to a paper towel-lined plate while you cook the second batch. Or you can keep the patties warm in a warm oven.
  • Serve and enjoy!!
  • Yield: Serves 4-6.


*If you do dairy, you may like to try these with my delicious yogurt dipping sauce – see recipe below.


Coriander, Lime & Yogurt Dipping Sauce

  • 1 cup plain Greek yogurt
  • Juice & grated rind of ½ a lime
  • small bunch coriander (about a handful – include the roots, if clean)
  • 1 garlic clove, crushed (or garlic chives)
  • 1 tbsp.(15ml) extra virgin olive oil
  • ¼ tsp. sea salt
  • Pinch of freshly ground black pepper

Thai Fish Cakes