Tuna & Sweet Potato Cakes with a Tahini Dipping Sauce

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



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


  • 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!

tuna & sweet potato cakes with a tahini dipping sauce

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