Sweet Potato and Tuna Cakes
These delicious sweet potato and tuna cakes are packed with flavor and make for a satisfying pescatarian meal.
15 min
Prep
25 min
Cook
4
Serves
320
Calories
Macros · per serving
20g protein
28g carbs
14g fat
Ingredients
For 4 servings
- 2 sweet potato
- 2 can canned tuna
- 1 egg
- 1/2 cup bread crumbs
- 2 green onion
- 2 tablespoon mayonnaise
- 1 lemon
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel and cube the sweet potatoes. Boil them in a pot of water for about 15 minutes, or until tender.
- 3
Drain the sweet potatoes and mash them in a large bowl.
- 4
Drain the canned tuna and add it to the mashed sweet potatoes.
- 5
Chop the green onions and add them to the mixture.
- 6
Add the egg, bread crumbs, mayonnaise, the juice of half a lemon, salt, and black pepper to the bowl and mix thoroughly.
- 7
Shape the mixture into patties.
- 8
Heat olive oil in a non-stick skillet over medium heat.
- 9
Cook the patties for about 3-4 minutes on each side, or until golden brown.
- 10
Serve with lemon wedges.
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