Spicy tuna cakes

Minutes to Prepare: 2
Minutes to Cook: 25

Number of Servings: 12

Ingredients

2.0 large Egg, fresh, whole, raw1.0 tbsp Butter, unsalted1.0 tbsp Lemon Peel0.25 cup, chopped Scallions, raw1.25 cup, cubes Sweet potato0.05 pepper Pepper, ancho, dried0.15 pepper Jalapeno Peppers1.0 tbsp Cilantro, raw10.0 oz Albacore Tuna Fish in Water

Directions

Chop scallions, mince jalaoenos, cilantro and zest half a lemon. Melt butter and leave to cool, don't add to mixture hot, warm or cool if you can, roast a sweet potato, you want a cup and a half or 1 1/2 cup, it's up to you. Once cool just mush with a spoon. Now the best part, mix everything but 1 tablespoon of butter, use your hands. And yes you can double this one. Don't over mix, you want to see the tuna. Don't make pureed stuff, that's not nice, Take a regular muffin tin and use that reserved butter to grease your tin. Fill all and smooth off the top. Preheat at 350 for 20-25 minutes. What I love doing is mixing a tablespoon of Sriracha and apple cider vinegar and put that on the tops, just a tiny bit smoothes on the tops for the last 2 minutes. Add to a bowl of greens or just an out doing chores snack. I freeze it in batches do grab and go! Serving Size: 12 half cup servings

Number of Servings: 12.0

Recipe submitted by SparkPeople user KATHERINE2016.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving