Sweet Potato Tuna Fish Cakes with Tomato Salsa and Whipped Avo
February 22, 2019
This simple Tuna salad is a perfect light lunch packed with flavour and an abundance of delicious textures with whipped avo and a crunchy Salsa.
For the fish cakes
For the tomato salsa
For the whipped avo
1Preheat the oven to 180°C and line an oven tray with baking paper.
2Wash 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.
3Carefully 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.
4Mash 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.
5Using clean hands, form the mixture into 12 equal-sized fish cakes, and flatten them to about 2cm thick.
6Pour the breadcrumbs onto a plate and roll the fish cakes in the breadcrumbs, coating the whole surface.
7Heat 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.
8Transfer the browned tuna cakes to the baking tray and bake for 10 minutes.
9In the meantime, to make the salsa, combine all the ingredients in a bowl and season to taste.
10To make the whipped avo, add all the ingredients to a blender and blitz until well combined and a light texture forms.
11Once the fish cakes are ready serve immediately topped with the salsa and the whipped avo.