I created this recipe for the brand Fish 4 Ever using their sustainably sourced tuna chunks, they sell a wide range of tasty, high-quality fish including canned tuna and salmon! These gluten free, low FODMAP tuna and sweet potato cakes make the perfect healthy snack or as part of a main meal with some dressed salad leaves.
Makes 6-8
INGREDIENTS:
Patties:
150g sweet potato (peeled)
100g carrot (peeled)
1 240g can of Fish4Ever Sustainably-fished Skipjack Tuna Chunks in Brine (drained)
30g grated courgette
1 large egg
1 tbsp fresh chives, chopped
2 tsp tamari
½ tsp cayenne pepper
½ tsp ground coriander
2 tbsp brown rice breadcrumbs (white works too)
Pinch of salt & black pepper
Dipping sauce:
2 tbsp tahini
1 tsp garlic infused olive oil
1 tsp ground cumin
Juice of ½ a lemon
2 tbsp cold water
Pinch of salt
METHOD:
- Start by roughly chopping the sweet potato and carrot into 1 inch chunks and steaming them for 15 minutes, or until they become soft
- Leave the sweet potato and carrot to cool before mashing them in a bowl
- Press the courgette between pieces of kitchen towel to squeeze out any excess liquid
- Add the courgette and all the other ingredients for the patties to the bowl and stir with a fork until the mixture is evenly combined
- Heat a small amount of garlic infused olive oil in a pan over a medium heat
- Press spoonfuls of the mixture between your hands to form a burger shape
- Fry on each side for 2-3 minutes until starting to brow
- To make the dipping sauce, simply mix all the ingredients together
- Enjoy!
