Paleo Sweet Potato Fish Cakes
- Number of Servings: 6
Ingredients
2 - 2.6 oz pkg tuna1 (519 grams/18.3 oz) large sweet potato, peeled and diced2 tbsps butter2 tbsps Paleo mayo (See recipe)1 generous tsp dill weed1 tsp lemon juice1 tbsp dehydrated onion (allergic to raw)
Boil the sweet potato in salted water for 20-25 minutes until tender. Drain off the water.
Add in the butter and mayo, season generously with salt and pepper. Mash well until all the lumps are obliterated.
Transfer to a large mixing bowl and stir in the dill, lemon juice and onion.
Flake in the tuna. Don’t over-stir, you want some of the chunks to remain intact.
Shape into patties, chill for 30 minutes then bake, broil, or fry until golden on both sides (I baked mine on 375 for 15 mins on each side).
Serving Size: Makes 6 - 4 oz cakes
Add in the butter and mayo, season generously with salt and pepper. Mash well until all the lumps are obliterated.
Transfer to a large mixing bowl and stir in the dill, lemon juice and onion.
Flake in the tuna. Don’t over-stir, you want some of the chunks to remain intact.
Shape into patties, chill for 30 minutes then bake, broil, or fry until golden on both sides (I baked mine on 375 for 15 mins on each side).
Serving Size: Makes 6 - 4 oz cakes
Nutritional Info Amount Per Serving
- Calories: 152.4
- Total Fat: 5.6 g
- Cholesterol: 20.6 mg
- Sodium: 82.8 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 2.6 g
- Protein: 7.7 g
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