These cute little low carb fish cakes will forever be on my list of favourites. I gave them an Indian flavour profile which works very well with the sweet potato. They are baked, not pan-fried, so are super easy to make.
Serve them warm as a meal/snack or at room temperature (think lunchboxes). They are dairy-free and of course gluten-free and sugar-free, too.
Ingredients:
- 500 g sweet potato cubes (In South Africa we have a white and an orange sweet potato. The orange sweet potato is more watery than the white one, so for these fish cakes I prefer to use the white sweet potato. I have used the orange sweet potato successfully in this recipe several times, but it is vital that the sweet potato mash is drained very, very well.)
- 1 extra-large egg
- 2 teaspoons grated ginger root
- ¼ cup finely chopped onion
- ¼ cup chopped fresh coriander leaves (dhania)
- ½ teaspoon turmeric
- ½ – 1 teaspoon medium curry powder
- salt and milled black pepper to taste
- 2 teaspoons lemon juice
- 1 teaspoon or more finely grated lemon rind
- 170 g can light meat solid tuna or tuna chunks in brine, drained very well
- 2 tablespoons (30 g) coconut oil
- olive oil to brush
- lemon wedges to serve
Method:
- Boil or microwave the sweet potato. Mash. Drain very well in a sieve or colander. You should have 1½ – 2 cups of mashed sweet potato.
- Add the sweet potato mash, egg, ginger, onion, coriander, turmeric, curry powder, salt, black pepper, lemon juice, lemon rind and tuna to a bowl. Mix well with a fork, flaking the tuna as you stir.
- Melt the coconut oil and stir into the mixture.
- Place the mixture in the fridge for 20 minutes. No need to cover the bowl.
- Pre-heat the oven to 190ºC. Line a large baking tray with baking paper and brush the paper with olive oil.
- Remove the mixture from the fridge. Spoon 20 heaps of the mixture onto the paper. Flatten each slightly with the back of a fork. Brush the tops with olive oil.
- Bake for 15 minutes. Remove the baking tray from the oven. Very carefully turn the fish cakes. Bake for a further 5 minutes. Remove the baking tray from the oven and leave the fish cakes to cool for 10 minutes before removing them from the baking tray.
- Serve with lemon wedges.
Makes 20 fish cakes
Tips:
- Replace the chopped onion with ¼ cup of chopped salad onions.
- Replace the coriander with ¼ cup chopped parsley or chopped chives.