Description
Tuna sweet potato cakes are a fun and delicious, healthy way to enjoy that can of tuna.
Ingredients
Scale
- 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!
