I used honey sweet potatoes that were golden yellow in colour. You will see from the recipe below that I’ve not added any salt which is absolutely not necessary because the sweet potatoes are naturally rich and sweet plus canned tuna is already tasty on its own. All that is needed is just some coriander and onions to lift the flavour and an egg to bind everything together.
These tuna fishcakes are very moist on the inside and taste pretty good on their own. I made a separate curry mayonnaise as a dipping sauce too. You can use these patties in burgers, sandwiches or serve them with pasta if you like.
I built a no-bread burger with the fishcake as the ‘meat patty’, some lettuce, tomato and Emmental cheese – everything just went so well with the curry mayonnaise. Give it a try! 🙂
Sweet Potato & Tuna Fishcakes Recipe
Ingredients (makes 6 patties)
350g sweet potatoes, peeled, steamed & mashed
1 can (185g) tuna in water (do not drain)
handful of coriander leaves, finely chopped
2 red onions, peeled & finely chopped
1. Preheat oven to 180 deg C with fan. Line a baking tray with parchment paper.
2. Place all ingredients in a large mixing bowl. Mix thoroughly till well combined and divide into 6 equal parts.
3. With wet hands, roll all parts of the mixture into round balls and place on the baking tray. Gently press down each ball to make a patty shape.
4. Bake for 15 minutes. Flip the patties and bake for another 10 minutes.
5. Serve with the curry mayonnaise dip (see below for the recipe).
For the curry mayonnaise:
4 tbsp light mayonnaise
1 tsp curry powder
1 tsp lemon juice
Add all ingredients in a bowl and stir well to combine.