Tuna and sweet potato fish cakes

Total Time
1h 10m
Prep Time
20m
Chill Time
30m
Cook Time
20m
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Mashed sweet potato is great for making fish cakes – they have a subtle sweet flavour. Serve these fish cakes with a side salad or roasted veg of your choice.

Nutrition per serving

Calories
224
Protein
16.9g
Carbs
35.4g
Fats
3.3g
Fiber
6.2g
Sugar
8.3g

Ingredients

4 servings

Utensils

How to make it

  1. Peel and cut the sweet potato into cubes, then place in a saucepan and cook until soft ~10 mins
  2. Meanwhile, chop the spring onion and chilli into small pieces
  3. Set a pan to high heat and add half the amount of coconut oil, once hot add the spring onion, chilli and grate in the ginger – cook for ~5 mins
  4. Once the sweet potato has cooked, drain the water and mash
  5. Next, add the mashed sweet potato, spring onion, chilli and ginger mixture to a mixing bowl
  6. Chop up the coriander and add it to the mixing bowl along with cumin, half of the flour and mix it all together
  7. Divide the mixture into equal portions and shape into fish cakes, dust lightly with the remaining flour and place in the fridge for ~30 mins to cool
  8. Once cool, add the remaining coconut oil to a pan and once hot, cook the fish cakes for ~5 mins on either side until crisp