Spicy Tuna Cakes
I’ve made fishcakes before but I always find shaping and coating them fiddly and messy. Not so with these delicious little cakes! You make them in a muffin tin so there’s no scraping mixture of your fingers or sweeping up scattered breadcrumbs off the floor!
The original recipe can be found at Nom Nom Paleo, but I’ve only made a few, very small changes.
- 3 tbsp butter, melted
- 240g (1 x 160g tin & 1 x 80g tin) tuna (in water), drained
- 4 spring onions, finely chopped
- 2 tbsp finely chopped fresh flat leaf parsley
- 250g (approx 1 large) sweet potato, baked and mashed
- Finely grated zest of 1/2 lemon
- 2 large eggs, whisked
- 1/2 tsp crushed chilli flakes
- Salt and pepper
- Pre heat the oven to 180C (350F).
- Use a brush and 1 tbsp of the melted butter to crease a regular sized muffin tin.
- In a large bowl mix together the tuna, spring onions and parsley.
- Add the mashed sweet potato and gently combine.
- Add the lemon zest, remaining melted butter, eggs, chilli flakes, salt and pepper. Try not to break up the tuna chunks too much.
- Spoon the mixture into your muffin tin filling each cup about 3/4 to the top and flatten down with the back of a spoon.
- Bake for 20-25 minutes or until an inserted sharp knife comes out clean.
- Eat straight from the oven or transfer to a wire rack to cool.
- Can be stored in an airtight container in the fridge for 3-4 days. When you're ready to eat, fry the cakes in a little butter until the edges are crisp.