Recipe – Tuna Cakes with Sweet Potato

fishcakes

fishcakes

Tuna Cakes with Sweet Potato

Ingredients

  • 8 oz (1 cup) tinned tuna in spring water not brine (drained)
  • 1 medium sweet potato, diced
  • 1 small white potato, diced
  • 4 spring onions, chopped
  • 1 tsp dried tarragon
  • 1 tbsp unsalted butter
  • whole wheat bread crumbs

Method

  1. Dice and then steam the potato until tender.
  2. Mash roughly, incorporating the tuna, onions, tarragon and butter. If the mixture is particularly ’stodgy’, add a little milk.
  3. Form into bite-size fish cakes and coat with the bread crumbs.
  4. Heat the olive oil in a pan and cook until golden and firm.
  5. These are yummy for adults to!

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