Sweet Potato Tuna Cakes
- 2 Cans of Albacore Tuna- drained
- 2 Sweet Potatoes- boiled and mashed with a fork
- 2 Eggs
- 1 Tablespoon of minced Garlic
- 4 Tablespoons of Fresh chopped Dill & Flat Leaf Parsley
- 1 Lime juiced
- Salt & Pepper to taste
- 1 Cup of Japanense Panko
Take all ingredients mix in bowl and form with hands into cakes. Place into frying pan with melted butter and fry until golden. You can finish in 350’F for 10 minutes to crisp outside.
We served them with a Caper Aioli, sliced Avocado and Cucumber salad.