Simple fish cakes are a weekly must-make, and these ones are easy with tuna and sweet potato, lightly pan-fried and then baked in the oven. Pair them with delicious whipped avo (avo + tahini) and fresh tomato salsa. A great balance of healthy fats, protein, carbs, and veg!
Serves 4. Yields 12 fishcakes.
1 large orange sweet potato
2 x 170g tins Food Lover’s shredded tuna in brine
3 spring onions, thinly sliced
15ml (1 Tbsp) dried chilli flakes
A handful of fresh parsley, chopped
Salt and pepper, to taste
250ml (1 cup) plain bread crumbs
15ml (1 Tbsp) Food Lover’s Blended Seed and Extra Virgin Olive Oil
2 ripe tomatoes, diced
1 medium cucumber, diced
4 spring onions, thinly sliced
1 jalapeño chilli, diced
Juice of 1 lime
Salt and pepper, to taste
2 ripe avos
15ml (1 Tbsp) tahini paste
60ml (¼ cup) sour cream
Juice of ½ a lemon
Salt and pepper, to taste
Preheat the oven to 180°C and line an oven tray with baking paper.
Wash the sweet potato and pierce it several times with a fork. Microwave it until a knife can easily be inserted into it – around 10 to 15 minutes.
Carefully remove the potato and let it cool until it can be safely handled, then cut it in half and scoop out the flesh into a bowl.
Mash the sweet potato with a fork. Add the tuna, spring onion, chilli flakes, parsley, salt, and pepper to a bowl. Mix it all together until well combined.
Using clean hands, form the mixture into 12 equal-sized fish cakes, and flatten them to about 2cm thick.
Pour the breadcrumbs onto a plate and roll the fish cakes in the breadcrumbs, coating the whole surface.
Heat a nonstick frying pan over medium-low heat and add the oil. When the oil is hot, brown the tuna cakes on each side for about 30 seconds to 1 minute.
Transfer the browned tuna cakes to the baking tray and bake for 10 minutes.
In the meantime, to make the salsa, combine all the ingredients in a bowl and season to taste.
To make the whipped avo, add all the ingredients to a blender and blitz until well combined and a light texture forms.
Once the fish cakes are ready serve immediately topped with the salsa and the whipped avo.
