If you’re looking for a recipe that’s tasty, cheap AND easy to make then I recommend these tuna & sweet potato fishcakes! Inspired by a recipe from Asda, this is a really refreshing and healthy meal. The recipe for the sweet chilli side salad is below and I had a big dollop of potato salad with it, but spicy rice or cous cous would go just as well.

Ingredients (2 people):

• 2 medium OR 1 large sweet potatoes
• 2 x 160g cans Princes Tuna Flakes in Brine, drained
• 1 tbsp coriander, finely chopped, plus extra, to serve
• 1 red chilli, finely chopped
• 2 spring onions, finely sliced
• 2 tsp fish sauce
• 1 tbsp soy sauce
• Zest 1 lime
• 1 tbsp sesame seeds (or if you have panko breadcrumbs these work too)
• 1 tbsp plain flour
• 1 tbsp sesame oil
• 1 carrot, peeled
• ½ cucumber
• 1 tbsp sweet chilli sauce

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Method

• Cook your sweet potatoes in the microwave for approx 8-10 minutes until soft, checking with a fork. If it’s still a little hard keep cooking for an additional minute until soft.
• Halve the sweet potatoes and scoop out the flesh; discard the skins. Mix well with the tuna, coriander (leave a pinch for the salad), chilli, spring onions, fish sauce, soy sauce and zest.
• Dampen your hands with a little water and shape the mixture into 8 small patties.
• Mix the sesame seeds (or panko breadcrumbs) and flour together and use to lightly dust the fish cakes.
• Heat the sesame oil in a frying pan on medium. Fry for approx 3-4 mins on each side until golden and crisp.
• Pull a veg peeler along the carrot to create ribbons. Repeat with the cucumber. Mix together, toss in the chilli sauce and sprinkle with black pepper and coriander.
• Serve the fishcakes with the vegetable ribbons on the side.

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Please give these tasty fishcakes a try and enjoy! Let me know your feedback on the recipe and share your comments and photos with me across my social media – Facebook, Instagram and Twitter.

Happy munching 🙂

Jen@jensfoodblog

#jensfoodblog

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