Tuna sweet potato fishcakes

Tuna sweet potato fishcakes

By
From
Anxiety & Depression
Serves
2

I have my good friend Catherine Tyldesley to thank for the inspiration for this recipe. I have made many versions, but this simple one is the best. This makes quite a few fishcakes so you might have some left for breakfast, too, when they would be great with a poached egg on top.

Ingredients

Quantity Ingredient
2 medium sweet potatoes, peeled and chopped
150g canned tuna
2 teaspoons chopped coriander leaves
1 small red onion, finely chopped
1/2 teaspoon english mustard
1 egg, lightly beaten
1-2 teaspoons olive oil

Method

  1. Boil the sweet potatoes for about 15 minutes, or until soft and mashable, then drain.
  2. Transfer the sweet potatoes to a bowl and mash them well. Add the tuna, coriander, onion, mustard and egg. Mix well.
  3. Shape into cakes and gently fry in the olive oil until golden brown on each side.
  4. Serve with a side salad, or cooked quinoa.
Tags:
health
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