Spicy Tuna Cakes
Delicious Spicy Tuna Cakes combine albacore tuna and sweet potatoes with a hint of spice, perfect for a quick, nutritious meal.
Ingredients
For the Cakes
- 3 tablespoons melted ghee, divided
- 10 ounces canned albacore tuna in water, drained
- 3 scallions thinly sliced (about ⅓ cup)
- 2 tablespoons fresh cilantro, minced
- 1⅓ cups mashed baked sweet potato
- ½ none zest from lemon from 1/2 lemon
- 1 tablespoon jalapeño, minced
- 2 large eggs beaten
- ½ teaspoon red pepper flakes
- to taste Kosher salt and black pepper
- 3 lemons cut into wedges (optional)
Instructions
Preparation
- Bake a large sweet potato at 400°F for 45-50 minutes until tender. Allow to cool and mash until smooth to yield about 1⅓ cups.
- Drain the canned tuna thoroughly and press out any excess water with paper towels.
- Thinly slice the scallions, mince the cilantro (including stems), and finely chop the jalapeño.
Mixing
- In a large mixing bowl, combine the mashed sweet potato, beaten eggs, and 1 tablespoon of melted ghee. Stir until smooth.
- Gently fold in the drained tuna, scallions, cilantro, jalapeño, lemon zest, and red pepper flakes. Season with salt and pepper.
Forming and Cooking
- Form the mixture into 8 equal-sized patties, about 3 inches wide and ¾ inch thick, then chill on a parchment-lined plate for 10 minutes.
- Heat the remaining ghee in a skillet over medium heat and cook the cakes for 4-5 minutes per side until golden brown and crispy.
Serving
- Serve hot, garnished with lemon wedges and enjoy with avocado or a fresh salad.
Notes
These cakes can be made ahead of time and refrigerated, or frozen uncooked for meal prep. Adjust jalapeño and red pepper flakes for spice tolerance. Incorporate additional vegetables for extra nutrition.