I LOVE fishcakes. But I often find they are more potato than fish and can lack flavour. This recipe uses sweet potato not only for its awesome health benefits but also for its delicious sweet flavour, which goes perfectly with the salty tuna and warm cumin. I often have these for lunch as they are really quick and easy to prepare. You can even eat them cold!
Prep: 15 mins
Cook: 20 mins
250g peeled sweet potato (I use these conveniently prepared ones for ease)
1 tin tuna in brine or water drained
1 spring onion finely chopped
1 garlic glove finely chopped
1 pinch of cumin
1 handful of coriander finely chopped
Freshly ground black pepper
finely chopped chilli
1Cook the sweet potato by either boiling until soft or pop it in the microwave in a splash of water until soft (it should take about 5mins)
2In a bowl mash all the ingredients together. Place in the fridge to chill for approx 20 mins. This makes the mixture easier to handle.
3Once chilled shape the mixture into patties no more than ½ inch thick. Heat a tablespoon of coconut oil in a non stick frying pan and place the fishcakes into the hot oil. Cook for approx 3 – 4 mins on each side until they form a crust and colour.
4Remove from the pan and serve topped with Greek yoghurt and extra fresh coriander.