Looking for a healthy sweet potato tuna cakes recipe? This one is so good, it will be the last one you ever need. These tuna cakes are a healthier version of traditional tuna cakes and I think you are going to love them.
Need a side dish? I think you are going to love this Country Style Best Green Bean Recipe.
Healthy Sweet Potato Tuna Cakes Recipe
I love tuna cakes, but oftentimes they have fillers in them and not only does it take away from the flavor it also adds extra calories and carbs that do not need to be there. This recipe is good for you and it tastes amazing.
If you need more variety in your appetizer menu, make sure to check out this recipe for Healthy Crab Rangoon. You might also really enjoy my easy Hawaiian Barbecue Chicken Cups.
What’s the Best Canned Tuna to Use?
When I make these tuna cakes I like to use albacore tuna. It is a white meat tuna that has less fat in it than the other types of tuna. It is like chicken breast versus the whole chicken with the dark meat. I also make sure it is in water and not oil. I prefer the taste and it has less calories and fat when canned in water.
What Kind of Dipping Sauce Should I Serve With These?
If you want to make a dipping sauce I would consider using a tartar sauce. It goes best with this style of tuna. However, I usually like to eat them as is without a dipping sauce.
Can I Make These Tuna Cakes and Freeze for Later?
You can. You can make these up to the cooking stage and then wrap with plastic wrap before adding them into a storage bag. When you bring them out of the freezer, thaw and then cook according to the recipe. You can also freeze them after you have cooked them but you will want to reheat them in a skillet so they are not soggy.
- Sweet potato
- Chunk white albacore tuna, in water
- Green onion
- Chili powder
- Red pepper flakes
- Back pepper
- Plain bread crumbs
- Extra virgin olive oil
How to Make Tuna Cakes with Sweet Potatoes
Start with a preheated oven 350-degree oven.
Wash the sweet potato and pierce it with a fork. Get a damp paper towel and wrap it around the potato and microwave it until a knife can be easily inserted. This is usually 5-6 minutes.
Let the potato cool and then cut it in half and scoop out the flesh into a bowl.
Mash the potato with a fork and then add the tuna, beaten egg white, green onion, chili powder, red pepper flakes, salt and pepper to the bowl.
Form the mixture into 4 tuna cake and flatten them to 1/2 inch thick.
Press each tuna cake into the bread crumbs coating the whole surface.
Add oil in a skillet and heat on medium heat then brown the tuna cakes on each side for 30 seconds to 1 minute. Transfer the cakes to a baking sheet and bake for about 10 minutes to heat the insides through.
Serve with an optional green salad, sriracha hot sauce drizzle, and green onions for garnish.
WW My Plan Points
Blue: 3 SP
Green: 5 SP
Purple: 2 SP
Sweet Potato Tuna Cakes
- 1 medium sweet potato
- 2 5-ounce cans chunk white albacore tuna, in water
- 1 egg white lightly beaten
- 1 green onion thinly sliced
- 1½ teaspoons chili powder
- ¼ teaspoon red pepper flakes
- salt to taste
- black pepper to taste
- ¼ cup plain bread crumbs
- 1 tablespoon extra virgin olive oil
- Preheat the oven 350°F and set aside an ungreased baking sheet.
- Wash the potato and pierce it several times with a fork. Wrap it in a damp paper towel and microwave it until a knife can easily be inserted into it, 5-6 minutes.
- Carefully remove the potato and let it cool until it can be safely handled, then cut it in half and scoop out the flesh into a bowl.
- Mash the potato with a fork. Add the tuna, beaten egg white, green onion, chili powder, red pepper flakes, salt, and pepper to the bowl. Mix it all together until combined.
- Using clean hands, form the mixture into 4 equal-sized tuna cakes, and flatten them to about ½-inch thick.
- Pour the breadcrumbs onto a plate or into a small bowl and roll the tuna cakes in the breadcrumbs, coating the whole surface.
- Heat a nonstick skillet over medium-low heat and add the oil. When the oil is hot, brown the tuna cakes on each side for about 30 seconds to 1 minute.
- Transfer the browned tuna cakes to the baking sheet and bake for 10 minutes to heat the insides.
- Serve with an optional green salad, sriracha hot sauce drizzle, and green onions for garnish.
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