These Princes Tuna and sweet potato fishcakes are super easy to make and are perfect for batch cooking to prepare your weekday lunches.
Smoky Tuna and Sweet Potato Fishcakes
- Servings: 2
- Cooking Time: 15 mins
Ingredients:
2 regular sized sweet potatoes, skinned and cooked until soft (microwave them for 10 mins as a quick hack!)
1 tin Princes Tuna Chunks in Spring Water
Handful fresh coriander, roughly chopped
1 tsp smoked paprika
Salt & pepper to taste
1 egg (egg white only)
4 circular slices of fresh mozzarella (1cm thick)
100g panko breadcrumbs
Cooking Instructions:
1. In a bowl, mash the sweet potatoes until soft then add the Princes Tuna Chunks, smoked paprika, salt and pepper to your liking followed by the chopped coriander and egg white then mix together well until all of the ingredients have combined.
2. Take a handful of the sweet potato mixture then add a slice of mozzarella in the middle and mould into burger shaped patties then dip in panko breadcrumbs ensuring the entire fishcake is coated then fry in a flying pan with a little vegetable oil over a medium to high heat for 7 mins on each side until golden brown and crispy.
3. Once cooked, serve up with a side salad and top with a little spicy mayo and enjoy!
Watch how it's done:
Recipes Hub
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