I made these to use up the half tin of tuna remaining after making our tuna and corn frittata. Make mini cakes for your munchkin’s mini hands to feed him or herself. Freeze the leftovers for another day or make bigger ones for the rest of the family.
Cooking the sweet potato in the microwave saves you peeling and chopping it. Steaming it also keeps more nutrients. If you can, cook it ahead of time so it can cool down to avoid burning your fingers when you peel it.
TUNA AND SWEET POTATO CAKES
Prep time: 10 mins
Cook time: 10 mins
Makes about 12 mini cakes
1 medium sweet potato
1/2 185g can tuna, drained and flaked
2 tbsp dry breadcrumbs
3 chive stems
Pinch of salt (optional)
Use the point of a knife or a skewer to prick the sweet potato in a few places all over. Cook on high in the microwave for 4-5 minutes until it feels soft inside.
Cut the sweet potato in half and pull of the peel. Mash the flesh in a small bowl. Add the tuna, egg and salt (if using) and use kitchen scissors to snip the chives over the bowl. Mix well to combine.
Shape into small balls about 3cm in diameter.
Heat a small non-stick frying pan over a med-low heat. In batches, flatten the balls after you place them in the pan and dry fry for a couple of minutes each side until browned.
Serve with plain yogurt for dipping.
- use tinned salmon instead of tuna
- use potato instead of sweet potato
- add other cooked vegetables (finely diced onion, grated carrot, corn, peas, etc.)
Tip: to make your own breadcrumbs from leftover bread look at my previous tip.
Update (22 Nov 2012): The lovely and talented Filipa (Gourmet Mum) has been making these for her whole family and says they go brilliantly with horseradish or sweet chilli sauce. I’ll definitely be trying that next time!