Hey guys! I’m like REALLY excited about this recipe- it’s a good one. I had the idea to make these Tuna and Sweet Potato Cakes a while ago and got all psyched up about it, but then I realized we didn’t have tuna! But now we have some so it’s all good, and I was able to whip up these super tasty cakes.
This recipe takes a little while to make, but I promise you it’s worth it. You’ve got the sweetness from the sweet potato and red onion, some garlic powder, and fresh herbs, which all totally transform that canned tuna into an AMAZING fish cake. I used an egg as a binder which I don’t normally do, but it helped these beauties bake up and get some nice colour on the outside.
I served up these cakes in a nice salad bowl, but they’re honestly SO versatile. Throw them in a wrap or sandwich, or just eat them by themselves for a quick protein-filled snack. That’s another great thing about these tuna cakes; they have lots of protein from both the tuna and the egg, plus some good complex carbs from the sweet potato. Healthy and delicious all in one! Hope you enjoy;))
Tuna and Sweet Potato Cakes
Serves: Makes about 9 cakes
Total Time: 60 minutes
- 1/2 a large sweet potato, peeled and diced into small cubes
- 1 can of light chunk tuna, well drained
- 1/4 cup fresh chopped parsley
- 1/4 of a red onion, diced
- 1 tsp garlic powder
- 2 tsp oats
- Salt and pepper to taste
- 1 egg
- In a medium sized pot, bring a little bit of water to a simmer and place a veggie steamer inside. Dump the chopped up sweet potatoes in there, cover, and steam for about 20-25 minutes, until they’re very soft and mashable.
- Preheat your oven to 375 degrees Fahrenheit.
- Mash the cooked sweet potatoes in a large bowl. Add in the tuna, parsley, red onion, garlic powder, and oats, and season to taste with salt and pepper.
- Add the egg to the sweet potato and tuna mixture and mix until combined. Scoop out heaping tablespoons, form into about 9 patties, and place them on a parchment lined baking sheet.
- Bake the cakes for 10 minutes, then remove from the oven and use a spatula to flip them over. Proceed to bake for another 10 minutes.
- Remove the cakes from the oven and use the spatula to flatten them even further. This will help to cook the insides. Place back into the oven to cook for 5 minutes, then remove, flip, and cook for a final five minutes. (total baking time: 30 minutes)
- Take the cakes out of the oven (finally) and let them cool before enjoying in bowls, salads, wraps, sandwiches, or just by themselves!
I love this recipe so much and I hope you love it too! These cakes have such a beautiful flavour, colour and texture. See you Wednesday!