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Spicy tuna and sweet potato fishcakes

Spicy tuna and sweet potato fishcakes

Homemade fish cakes made with canned tuna and sweet potato

  • Feeds 2Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    1659kj 392kcal
  • Fat
    Low 12%
  • Saturates
    Low 12%
  • Sugar
    Low 12%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 55g


  • 2 small sweet potatoes
  • 185g can Co-op tuna, drained
  • 1 red chilli, finely chopped
  • 4 spring onions, sliced
  • 100g frozen garden peas, blanched
  • 1/2 x 25g pack fresh coriander, chopped (optional)
  • Zest of 1/2 lime
  • 1 Co-op British egg white, beaten
  • 40g breadcrumbs
  • 1 tbsp Co-op olive oil
  • Small handful watercress and lime wedges, to serve


  1. Wash and chop the sweet potatoes into bite size chunks, then boil in a pan for 10 mins until cooked through
  2. Allow to cool slightly before peeling off the skin
  3. Mash the flesh in a bowl, then add the tuna, chilli, spring onions and peas
  4. Stir in the coriander, if using, lime zest and egg white
  5. Form into 4 patties and roll in the breadcrumbs
  6. Put the oil in a nonstick frying pan over a medium high heat
  7. Cook the fishcakes for 6 mins on each side, then cook each one for a further 2 mins, turning them so the sides get browned
  8. Serve with the lime wedges, topped with the watercress

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