Spicy tuna and sweet potato fishcakes

Name: Spicy tuna and sweet potato fishcakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 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

https://www.coop.co.uk/recipes/spicy-tuna-and-sweet-potato-fishcakes

Homemade fish cakes made with canned tuna and sweet potato

Feeds 2
Ready in 35 minutes

Each serving contains

Energy
20%
1659kj 392kcal
Fat
Low 12%
8.2g
Saturates
Low 12%
2.4g
Sugar
Low 12%
13.9g
Salt
Low 12%
1.11g

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

Ingredients
Method

Ingredients

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

Ingredients may vary. Always check packaging for allergen information.

Method

Wash and chop the sweet potatoes into bite size chunks, then boil in a pan for 10 mins until cooked through
Allow to cool slightly before peeling off the skin
Mash the flesh in a bowl, then add the tuna, chilli, spring onions and peas
Stir in the coriander, if using, lime zest and egg white
Form into 4 patties and roll in the breadcrumbs
Put the oil in a nonstick frying pan over a medium high heat
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
Serve with the lime wedges, topped with the watercress