Sweet Potato Tuna Patties

These sweet potato-tuna cakes are infinitely healthier, but just as delicious! They are also remarkably easy to whip up and can be made in advance. It’s very low-fat, and quite filling! A nice trick to have up your sleeve!

Sweet potatoes are very fashionable lately: it seems to me that I see recipes including the lovely orange root veg all over the place. They contain more potassium than bananas and are very rich in vitamins A and C, iron, calcium and protein, so sweet potatoes are a pretty kick-ass vegetable. Not to mention that their unique taste make them very versatile. They can be use as an alternative to good old regular potatoes in savory dishes, but they are also often used in desserts!

This is an especially good recipe to have handy if you are lazy, or having really long work days that leave you little time to get cooking. It comes together very easily, and you could play with the spices to your heart’s content, and even shake it up by using canned crab meat instead of tuna! Use cilantro instead of dill, finely grated fresh ginger instead of nutmeg and lime juice instead of Tabasco, and you have a great Asian twist on the original recipe! Serve them with ketchup or sliced avacado, or even with a squirt of Sriracha if you can take the heat.

Ingredients:
A medium sweet potato
Two 7oz cans of chunk light tuna packed in water
A teaspoon minced garlic
¼ cup diced red onions
2 tablespoons of olive oil
Pepper for taste
Directions:
Peel sweet potato and slice into 4-5 equal sections. Boil sweet potato sections in water for 10-15 minutes or until fork tender. Drain potato add into a large bowl and mash with a fork. Open canned tuna and drain excess liquid and add to bowl along with garlic, onions, salt and pepper. Mix all ingredients and form patties. Heat non-stick pan and add oil. Cook patties 1-2 minutes both sides.
Nutrition Facts:
Serving size 3
Amount per serving
Calories 217
Fiber 1.3 grams
Protein 22.7 grams
Carbohydrate 8.7 grams
Fat 10 grams
Sugar 1.8 grams
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