Tuna Cakes

1 large cooked sweet potato

½ cup of broccoli/cauliflower/zucchini, well drained and blotted with a paper towel

1 egg

125g can of tuna (or salmon), drained

Almond flour for dusting

How to:

Dice the broccoli, cauliflower, and zucchini finely. Mash the sweet potato (I roast my sweet potato in the skin in the oven and then peel the skin off, it isn’t so ‘wet’ then. Or if you want to just boil the sweet potato, drain it well and sit it on some paper towel until it’s completely cool). Add all ingredients, except almond flour, into a large bowl and mash well. Shape ½ cup scoops into patty sizes and roll in almond flour, then place in the fridge for at least an hour (overnight is best). To cook, fry in a pan with fat of your choice (I used ghee and they tasted amazing!).


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© Jessica Rath

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