Tuna Fish Cakes

180g tin tuna, drained, bones and skin removed and mashed
1 spring onion, finely chopped
1 carrot, diced finely
1 stick celery, diced finely
1 tsp finely grated lemon zest
sprinkle of lemon pepper
2 tsp chopped dried parsley
1 tsp dijon mustard
150g sweet potato, steamed
100g butternut pumpkin, steamed
2 tsp olive oil (divided)

in a non stick pan heat 1tsp oil and cook carrot, celery and spring onion until softened.
Put sweet potato and pumpkin into food processor, wizz until smooth,
Add lemon zest, lemon pepper, parsley, mustard and mix
Stir in tuna. and carrot, celery mixture.
Form into 4 patties
Stand in fridge for at least 1 hr.
Heat remaining oil in non stick pan, and cook the patties until browned on both sides.

Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user EMMABE1.