These Sweet Potato and Tuna Fish cakes are so quick and easy and a tasty light meal, packed with goodness that won’t blow the budget!
Sweet potatoes are such a power house of nutrition, they are a good source of fibre, vitamin A and C ,and a complex carbohydrate which give so much more energy. That’s because the sweet potato digests slowly, causing a gradual rise in blood sugar so you feel satisfied for longer. It’s time to move sweet potatoes to the good carb list.
So quick and easy to make, you just assemble the ingredients, mash them together, shape them and toast them in a skillet. And the tuna and egg bring a good quality punch of protein, making these fishcakes an excellent healthy choice.
- 1 large sweet potato
- 1 tin of tuna in spring water
- 2 spring onions finely chopped
- 1 grated courgette
- 1 free range egg
- 25g grated parmesan
- A pinch of chilli flakes, salt and pepper to taste
- A handful of chopped parsley
- Cook the sweet potato in the microwave for 5 mins or long enough to soften (depending on your microwave power)
- Take a large bowl and add the chopped spring onions, grated courgette, chopped parsley. Scoop out the sweet potato and mash everything together with the tuna, egg, parmesan and flavourings.
- When the mixture is evenly blended, but not over-worked, shape them into 6 equal sizes patties.
- Roll them lightly in a little seasoned flour, to make them less sticky, and then chill in the fridge for at least half an hour.
- Fry them in a little light olive oil for a few minutes each side until they are golden brown on each side, moving them gently with a fish slice to keep them pretty.
- Serve with a mixed salad and lemon or lime wedges.