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.
Ingredients
1medium sweet potato
25-ounce cans chunk white albacore tuna, in water
1egg whitelightly beaten
1green onionthinly sliced
1½teaspoonschili powder
¼teaspoonred pepper flakes
saltto taste
black pepperto taste
¼cupplain bread crumbs
1tablespoonextra virgin olive oil
Instructions
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.