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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.

Ingredients

For the fish cakes

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

For the tomato salsa

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

For the whipped avo

2 ripe avos

15ml (1 Tbsp) tahini paste

60ml (¼ cup) sour cream

Juice of ½ a lemon

Salt and pepper, to taste

Directions

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.

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