Quick and easy tuna and sweet potato cakes

Eating healthy doesn’t have to be expensive! If you’re looking for a tasty dish that’s still super cheap and won’t take too long – go no further than these tasty fish cakes. With just a handful of everyday ingredients that are probably already sitting somewhere in your pantry or fridge, this dish will easily become a crowd pleaser!

It works perfectly for those who are dining on a budget so don’t worry about spending a little bit more if you’re looking to add in extra ingredients like pumpkin or zucchini (both of which would work well in the mix). Serve these up with a side salad or some steamed veggies and enjoy!

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 tablespoon olive oil

Method

1. Cook sweet potato in large saucepan of salted boiling water for 7-8 minutes or until tender. Drain and hold under cold running water. Transfer to large bowl. Use potato masher or fork to mash sweet potato until coarsely mashed.
2. Add tuna, egg and breadcrumbs, and stir until well combined. Season with pepper. Divide tuna mixture into 8 equal portions. Use wet hands to shape portions into 8cm patties.
3. Heat oil in large non-stick frying pan over medium-high heat. Add 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.