A delightful and nutritious dish that combines convenience with flavor, packed with protein and a unique twist on traditional seafood cakes.
Ingredients
Scale:
2 medium sweet potatoes (about 1 pound), peeled and cubed
1 (12-ounce) can of tuna, drained and flaked
1/2 cup breadcrumbs (gluten-free if desired)
1/4 cup finely chopped onion
2 cloves garlic, minced
1 large egg
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil (for pan-frying)
Fresh parsley, chopped (optional)
Lemon wedges (optional)
Greek yogurt or sour cream (optional)
Instructions
In a medium pot, bring water to a boil. Add the cubed sweet potatoes and cook for 15-20 minutes, or until tender when pierced with a fork. Drain and let them cool slightly.
In a large mixing bowl, mash the cooked sweet potatoes until smooth. Add the drained tuna, breadcrumbs, chopped onion, minced garlic, egg, oregano, paprika, salt, and pepper. Mix until everything is well combined.
Shape the mixture into 8 equal patties. Ensure they are compact to prevent them from falling apart during cooking.
In a large skillet, heat the olive oil over medium heat. Test if the oil is ready by dropping a small piece of the mixture in; it should sizzle immediately.
Carefully place the patties in the skillet. Cook for about 4-5 minutes on each side or until they are golden brown and heated through.
Transfer the cakes to a plate lined with paper towels to drain any excess oil. Serve warm with your choice of toppings.
