Heat the oil in a frying pan and fry the Schwartz Thai Seasoning with 4 of the spring onions for 2 minutes, until the spring onions have softened and set aside.
Stir the mashed potatoes in the seasoned spring onions, tuna fish and egg yolk. Mix well and divide into 10. Shape into patties and toss in the flour, cover and refrigerate for 1 hour.
To make the sweet dipping sauce, boil the water, vinegar, sugar and salt for 10 minutes. Add the Schwartz Thai Seasoning, remaining spring onions and Schwartz Crushed Chillies and allow to cool.
Shallow fry the fish cakes for 5-6 minutes on both sides and drain on kitchen paper. Simply serve as a starter with the dipping sauce or as a main course with vegetables or salad.
