Turn a can of tuna and mashed sweet potato into these tasty little fish balls. This recipe can easily be cooked by the kids (with a little adult supervision).
The ingredient of Tuna Sweet Potato Cakes
- 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
- 4 crusty bread rolls
The Instruction of tuna sweet potato cakes
- 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
- 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
- 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
Nutritions of Tuna Sweet Potato Cakes
calories: 362 085 caloriescalories: 11 grams fat
calories: 3 grams saturated fat
calories: 37 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 28 grams protein
calories: 146 milligrams cholesterol
calories: 391 3 milligrams sodium
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calories: nutritioninformation