Spicy Paleo Fish Cakes
It’s no secret that tinned tuna is a super ingredient: it’s affordable, convenient and packed with protein. But if you’re anything like me, one bite of tuna salad and I’m sick of it. I wanted to find another way to eat it that was still easy and healthy and these delicious spicy paleo fish cakes are just that. Give them a try, you won’t regret it. They have a great balance of zesty lemon, spice, and a hint of sweetness from the sweet potato. Yum!
You can tailor the level of spiciness to your liking by adjusting the cayenne pepper and adding or leaving out chilli or jalepeno.
These are also great if you’re a food prepper because they store in a sealed tupperware in the fridge for about a week.
3 tins of tuna in water, drained
2 medium sized sweet potatoes
2 tbsp chopped coriander
1 lemon (1/2 lemon zest, then chop into slices for serving)
1 tsp. cayenne pepper
2 tbsp. coconut oil
salt and pepper to taste
olive oil for cooking
Optional: 1 chopped chilli/jalepeno
Portions: makes 10 fish cakes
1. Preheat oven to 200.
2. Chop your sweet potatoes into halves or thirds and place them on a baking tray. Brush with olive oil and pop them in the oven until cooked through, 15-20 minutes.
3. Chop your onion and cook it in a hot pan for around 8 minutes or until it has browned slightly.
4. While you’re waiting for the sweet potato, place your tuna, onion, lemon zest, coriander chilli, coconut oil, eggs, cayenne pepper, salt and pepper into a mixing bowl.
5. Allow your sweet potato to cool slightly before scooping the flesh out of the skin and mashing it. Add it to your mixing bowl and use your hands to mix it all together, breaking up any bigger pieces of tuna or sweet potato.
6. Brush a muffin tin with olive oil and scoop your mixture evenly into the tray. Press each one down with the back of a spoon.
7. Pop them in the oven for 20-30 minutes or until cooked through. To see if they’re ready, stick a toothpick into one and it will come out dry when done.
Turn these into a meal by simply serving them on top of a grilled portobello or brown mushroom with sliced avo on top, sided with a slice of fresh lemon.