Tuna Sweet Potato Cakes

Also delicious with salmon

  • 1 large sweet potato
  • 2 — 5 oz (approx 300 g) cans light tuna in water
  • 1 egg 
  • 1½ tsp chili powder
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • ¼ tsp crushed red pepper flakes
  • almond meal (or other nut or seed meal) or whole wheat breadcrumbs
  • 1 Tbsp extra virgin olive oil

 

  1. Pierce sweet potato with a fork and place in microwave for 7-8 minutes until soft (or bake). Cool, remove skin and place in a medium size bowl and mash with a fork.
  2. Drain tuna and add to the potato, mixing well. 
  3. Add egg and seasonings and mix well. 
  4. Refrigerate mixture for 20 minutes.
  5. Place nut meal or breadcrumbs in a shallow dish.  I start with about 3/4 cup  almond meal (115 g) and add additional as needed.
  6. Remove tuna mixture from refrigerator, and form mixture into 8 equal size cakes.
  7. Dredge the patties into the meal or breadcrumbs and press with hands to cover the patties evenly.
  8. In a large skillet over medium heat, add extra virgin olive oil.
  9. Place cakes in skillet and brown for 4-6 minutes on both sides.