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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 100.2
  • Total Fat: 2.0 g
  • Cholesterol: 20.0 mg
  • Sodium: 192.7 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 10.7 g

View full nutritional breakdown of Sweet Potato Fish cakes calories by ingredient
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Sweet Potato Fish cakes

Submitted by: WHATAGRL42

Introduction

WOW! From the cookbook, "Just 100 calories",modified by me to add 2 ingredients(garlic and EVOO) and a technique (light pan fry at the end of baking). WOW! From the cookbook, "Just 100 calories",modified by me to add 2 ingredients(garlic and EVOO) and a technique (light pan fry at the end of baking).
Number of Servings: 4

Ingredients

    6 oz of sweet potato, skinned and chopped
    6 oz drained albacore tuna
    4 scallions, chopped
    1 TBSP lemon rind
    1 TBSP chopped cilantro
    2 garlic cloves, crushed
    2 tsp evoo (lime flavored works nicely)

Directions

In a pan of boiling water, cook the chopped sweet potato for about 12 minutes until it can be easily mashed with a fork.

While potato cooks, prepare the lemon rind, cilantro,garlic and scallions/green onions, as well as preheat the oven to 375*.

Drain the sweet potato chunks and mash with a fork. Add the flaked, drained tuna,the garlic, the cilantro, the lemon rind, and the scallion.

Shape into 4 round cakes, and place on a sprayed cookie sheet or casserole dish. Bake at 375* for 20 min.

Remove from oven after 20 min, and finish by lightly pan frying in a skillet with heated 2tsp of oil, quickly, both sides of each cake, until the cakes are "set".

Serve atop steamed green beans, and garnish with lemon wedge and cilantro. (green beans not included in nutritional info).


Number of Servings: 4

Recipe submitted by SparkPeople user WHATAGRL42.






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