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Tuna & Sweet Potato Fishcakes
This is one of my favourite meals to make. Not only are these fishcakes super simple and quick to prep but they are delicious.
The thing I hate about the fishcakes you usually find in restaurants, is that they tend to be all potato and hardly any fish. Also, (as someone who is gluten free) I hardly ever find ones that don’t have some kind of flour or breadcrumbs in them.
That’s why I love these. The flour I use is just ground almonds and the potato I just switch for a Sweet Potato. The combo is yummy!
Ingredients:
Serves 2
- Peeled Sweet Potato- 400g
- Tuna Steak in Spring Water Drained 300g
- 2 tsp Smoked Paprika
- 1 Large Organic Egg
- ½ tsp Good quality sea salt
- 1 TBS Freshly chopped or dried Coriander leaf (opt)
- 15 g Ground Almonds (1/4 cup)
- 1-2 cloves crushed garlic
- 100 g cherry tomatoes halved (opt)
Method:
- After peeling the sweet potato, chop into quarters and boil until soft but not too soggy (approx. 10-15mins)
- Sieve and set aside to cool
- Lightly grease a baking sheet or tin-foiled oven rack (preferably with coconut oil)
- Pre-Heat oven to bake at 180 degrees
- Put the tuna and rest of the ingredients into a large mixing bowl and ass the sweet potato once it’s cooled.
- Be prepared to get your hands dirty and knead the mixture together until all combined evenly.
- Grab a small handful of the mixture and form into a ball/patty (see above picture) and place on baking sheet. Try not to let the fishcakes get too close to one another as they will expand a little when cooked.
- Place on middle shelf in over for 20 mins.
- Remove and turn each one over and bake again for another 10 mins.
Serve with side vegetables or salad of your choice.
Enjoy this, check out more recipes or our health & nutrition category.
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