Tuna & sweet potato cakes

Name: Tuna & sweet potato cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 medium (about 300g) orange sweet potato (kumara), peeled, coarsely chopped; 1 x 425g can tuna chunks in brine, drained; 2 eggs, lightly whisked; 25g (1/4 cup) dried (packaged) breadcrumbs; Salt flakes and freshly ground black pepper, to season; 1 tbsp olive oil; 4 crusty bread rolls

4.6

(75)

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4

Author : Jane Charlton

budget friendly quick pan fry

Ingredients

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1 medium (about 300 grams) orange sweet potato (kumara), peeled, coarsely chopped1 x 425 grams can tuna chunks in brine, drained2 eggs, lightly whisked25 grams (1/4 cup) dried (packaged) breadcrumbsSalt flakes and freshly ground black pepper, to season1 tbsp olive oil4 crusty bread rolls

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Instructions

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Step 1

Cook the sweet potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain and refresh under cold running water. Transfer to a large bowl.

Step 2

Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg and breadcrumbs, and stir until well combined. Season with pepper. Divide the tuna mixture into 8 equal portions. Use wet hands to shape portions into 8cm patties.

Step 3

Heat oil in a large non-stick frying pan over medium-high heat. Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat. Divide among serving plates and season with salt and pepper. Serve immediately with bread rolls.