Sweet Potato Tuna Cakes

Calories: 82 | C8g | F1g | P9g
*Makes 12-14 cakes 

INGREDIENTS:

• 400g sweet potato

• 400g tuna in spring water, drained

• 200g zucchini, grated

• 200g onion, diced

• 10g parmesan, grated

• 25g breadcrumbs

• 10g wholegrain mustard garlic, minced

• hot sauce

• parsley

• flour to coat

• Salt & Pepper to taste

INSTRUCTIONS:

1. Peel, dice then boil sweet potato until soft

2. Meanwhile, place all above ingredients into a large mixing bowl

3. Stir to combine

4. Once potatoes have boiled, mash then allow to cool

5. Once cooled, add to tuna mixture and combine

6. Cover then place bowl in the refrigerator until completely cooled or ready to use

7. Place large pan onto medium heat and spray with olive oil

8. Using your hands, roll mixture into "tuna cakes" and coat with flour

9. Add cakes to pan, fry and flip until both sides are golden brown

10. Serve with a side salad, steamed vegetables or a side of your choice

11. Enjoy.

SERVING SUGGESTION: NOTE: These are not included in above macros.

• in a brioche bun

• salad

• steamed vegetables