Sweet Potato & Tuna Cakes

Sweet potato & tuna cakes

I’m back!  Apologies for no new blog posts the past couple of weeks.  I went to Qatar to spend my birthday in the sunshine and see my parents.  I had a lovely time and the 12 days went by extremely quickly.

Unfortunately when I got back my dog’s health had deteriorated and after lots of discussion with the vet, we decided the best thing for Lucy was to have her put to sleep.  I am absolutely devastated but know that it was the right thing to do.

Me and my Mum rescued Lucy from a scrap yard in Qatar and she just fitted into the family straight away.  She loved her cuddles and her walks but if you threw a toy for her to fetch she would just look at you as if to say ‘well you threw it, you can go and get it’!

We brought her back to the UK nearly two years ago and she loved the walks in the countryside and playing in the river.  She was such a well-loved dog and we gave her the best life possible.

lucy

Now, on to the recipe…

You can cook these cakes two ways, either in the oven or in a frying pan.  I prefer cooking them in the oven, although this takes longer than frying them, the cakes hold their shape better.

Makes 6-8

Ingredients

-450g sweet potato, peeled, steamed (or boiled) & mashed

-1 x 185g tin of tuna in spring water, drained

-1 red chilli, finely chopped

-2 spring onions, finely chopped

-3cm piece of ginger, finely grated

-zest of 1 lime

-1 egg, beaten

-1 small handful of coriander, finely chopped

-salt & pepper

Sweet Potato & tuna cakes2

How To Make

If you are cooking the cakes in the oven, pre-heat the oven to 180C/355F.  Line a baking sheet with lightly oiled foil.

Mix all the ingredients together in a bowl.  The mixture will be sticky but it will still hold the shape of a cake when cooked.

Make the cakes by taking a golf ball size amount of the mixture then flatten into a cake, don’t make them too thin as they will just break.

If cooking in the oven, place the cakes on the lined baking sheet and place in the oven.  Bake for 25-30 minutes, turning the cakes halfway through.

If frying the cakes, melt 2 teaspoons of coconut oil in a large frying pan.  Fry the cakes in batches to avoid overcrowding the pan.  The cakes take about 3 minutes each side.  Remove and set aside.

Serve these cakes with a green salad or as a filling in a sandwich bun.

These cakes store well in the fridge in an airtight container for 2 days.  They can be eaten hot or cold, ideal for having in a lunch box.

Enjoy 🙂

 

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