Sweet Potato & Tuna Fish Cake
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
175 g/6 oz sweet potatoes, peeled and chopped 175 g/6 oz canned tuna in brine, drained 4 spring onions, trimmed and chopped 1 tbsp grated lemon rind 1 tbsp chopped fresh coriander pepper lemon wedges, to garnish freshly cooked green beans or salad, to serve.
1 Cook the sweet potatoes in a saucepan of boiling water for 10-12 minutes, or until tender when pierced with a fork. Drain and mash. 2 Flake the tuna then add to the mashed potatoes together with the chopped spring onions, lemon rind, chopped coriander and pepper to taste. 3 Mix the ingredients lightly together then, using slightly dampened hands, shape into 4 rounds. Place on a plate, cover loosely and leave to chill in the refrigerator for at least 30 minutes, longer if time permits. 4 Preheat the oven to 190°C/375°F/Gas Mark 5. Place the fish cakes on a large non-stick baking sheet and cook for 20 minutes, or until piping hot. Transfer to serving plates, garnish with lemon wedges and serve with freshly cooked green beans.
calories per fish cake 99 not including green beans