Ingredients:

600 g sweet potato

2 cans (~145g each) of tuna in brine or springwater

4 spring onions, finely chopped

1 tbsp lime juice

10 ml soy sauce

1 tsp chilli flakes

1 garlic clove

80 g breadcrumbs

fresh coriander, chopped

black pepper

1 tsp coconut or olive oil

Steps to Make It: 

Step 1: Peel and chop your sweet potatoes and boil in a large sauce pan for around 15 minutes or until cooked.

Step 2: In a mixing bowl; combine the tuna, spring onions, lime juice, soy sauce, chili flakes, garlic, breadcrumbs, coriander and pepper.

Step 3: Once the sweet potato is cooked, drain, mash and spread onto a plate so it can cool quickly.

Step 4: Once it has cooled enough for you to handle, add it to the bowl with your tuna and spices, get your hands in and thoroughly combine the mixture then form into around 6 fish cake patties and set aside.

Step 5: Heat the olive oil in a large frying pan on a low heat and very gently fry the fish cakes for around 3-4 minutes per side. Be careful when turning them to ensure they don’t fall apart.

Step 6: Serve and garnish with fresh coriander and some lime wedges.

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