Photography by John Paul Urizar
Preparation Time
20 minutes
Ingredients (serves 4) - although I made about 8 cakes
- 1 medium (about 300g) orange sweet potato (kumara), peeled, coarsely chopped
- 1 x 425g can tuna chunks in brine, drained
- 2 eggs, lightly whisked
- 25g (1/4 cup) dried (packaged) breadcrumbs
- Salt & freshly ground black pepper
- 1 tbs olive oil
- 4 crusty bread rolls
Method
1. Cook the sweet potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain and refresh under cold running water. Transfer to a large bowl.2. Kids' task: Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg and breadcrumbs, and stir until well combined. Season with pepper. Divide the tuna mixture into 8 equal portions. Use wet hands to shape portions into 8cm patties.
3. Heat oil in a large non-stick frying pan over medium-high heat. Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat. Divide among serving plates and season with salt and pepper. Serve immediately with bread rolls.
Notes & Suggestions
I added frozen pees to the mix and I imagine you could add just about any veggies you like! For some extra iron, try adding some spinach and other things like that. I forgot to use the black better in the mix, but it was still nice and my darling hubby added some over the top of his coz he's fussy! LoL
I also rolled the patty in some extra breadcrumbs to help them hold together. Could be a bit "sloppy" in the hands but once one side is good, it holds together really well.
Also, as I can't eat fat, I dry-fried them in a non-stick pan and that was fine so you can do that not a problem :)
Will free well for future meals or even snacks!
Source
This recipe was one that Chantelle told me about and so I looked it up and LOVED it!Chantelle found this recipe on taste.com.au
Good Taste - June 2005, Page 60
Recipe by Jane Charlton
No comments:
Post a Comment