This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission - at no extra cost to you.
Tuna is what I grab whenever I want something quick and packed with protein. I usually whip up a tuna salad with whatever kind of veggies I have on hand.
After a while tuna salad can get quite boring… So, let’s mix it up a little.
How about tuna-sweet potato cakes? Yes Please!
Tuna-sweet potato cakes are the perfect way to take your ho-hum tuna to the next level. They are simple to make and even easier to eat. The sweet potato adds nutrition, flavor, and keeps the cakes moist. I replaced the breadcrumbs with chia seeds, making this recipe gluten-free. The chia seeds really do the trick of helping the cakes stay together. Plus they add calcium, fiber, and omega-3s.
I serve these tuna-sweet potato cakes as an entrée, but you could easily make some mini versions to serve as appetizers.
These little guys are slightly sweet, moist, tangy, tuna-y, and satisfying. Go ahead, try making something new with that can of tuna you have stashed in your cupboard. I dare you!
Print
Tuna Sweet Potato Cakes
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 8 1x
- Category: Entree
- Cuisine: Seafood
Description
Tuna sweet potato cakes are a fun and delicious, healthy way to enjoy that can of tuna.
Ingredients
- 12 ounce can white Albacore tuna
- 1 large organic sweet potato, washed and cooked until tender
- 2 green onions, chopped (green part only)
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 tablespoon chia seeds
- 2 tablespoons mayonnaise
- 1/2 teaspoon fresh ground nutmeg
- 1 egg, beaten
- 2 cloves minced garlic
- Serve with Mango Chutney, if desired
Instructions
- Preheat the oven to 350 degrees. Prepare a rimmed baking by lining it with parchment paper or a silpat.
- Using a large mixing bowl add the cooked sweet potato (I use organic so that I can leave the skin on to add nutrition. If you can’t buy organic I suggest you peel the potato before cooking it). Using a potato masher, mash the sweet potato until mostly smooth. It’s okay if there are some chunks remaining.
- Add the remainder of the ingredients, except for the mango chutney, and combine.
- Using a large ice cream scoop place the cakes onto the baking sheet. Use the back of the ice cream scoop to gently flatten the cakes to about a 1 inch thickness.
- Bake for 15 to 20 minutes or until the cakes are cooked through. They should be holding together pretty nicely.
- Serve immediately with Mango chutney for dipping. Sprinkle with green onions for garnish, if desired. Enjoy!
Leave a Reply