Tuesday, January 19, 2016
Skinny Sweet Potato Tuna Cakes
Saw this recipe on Skinny Mom and slightly adapted it.
Looking for a new way to use tuna? I hope you give this a try. It's good and a great meatless meal.
I didn't use two cans of tuna as instructed in the recipe. One lonely can on the shelf. Gabe was having pasta and I made the tuna cakes.
Subbed Slap Ya Mama for the chili powder, salt, pepper and red pepper flakes. You can use any Cajun seasoning but we have lots of slappin' mama hanging around.
1 large sweet potato ( not quite 1 cup)
2 — 5 oz cans Tuna in water ( used 1 can drained tuna)
1 egg white
1½ tsp chili powder *
⅛ tsp salt*
⅛ tsp black pepper*
¼ tsp crushed red pepper flakes*
1 cup whole wheat bread crumbs
1 Tbsp extra virgin olive oil
1- Heat oven to 400 degree. Pierce the sweet potato with a fork and bake until soft. Time will depend on the size of the sweet potato. Test it for softness by giving a squeeze with your oven mitt on.
2- When it's soft, remove from the oven and let it cool.
3. Drain the tuna
4. Add the sweet potato to a large bowl and mash. Add the drained tuna and combine .
5. Add the egg white and the cajun seasoning, stir into the sweet potato/tuna mixture.
6. Place the mixture in the refrigerator for about 1/2 hour.
7. On a shallow dish add bread crumbs.
8. Remove mixture from the fridge, form into 6-8 cakes.
9. Press the patties into bread crumbs, making sure both sides are equally covered.
10. In a large skillet heat the olive oil over medium heat
11. Place cakes in skillet and brown on each side for 4- 6 minutes on each side.
* As mentioned I subbed the chili powder, salt, pepper and red pepper flakes for Slap Yo Mama.
This blog is not for profit and I use the seasoning because we like it.
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