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Sweet Chilli Fish Cakes

Kezia Hall
Simple fish cakes to suit all and taste awesome!
Total Time 35 minutes
Servings 2

Ingredients
  

  • 400 g sweet potato
  • 112 g tuna this is one drained tin of tuna
  • 1 onion
  • 1 tsp salt
  • 1/3 tsp cayenne pepper
  • 1 tsp coconut sugar
  • 1 tbsp raw apple cider vinegar
  • pepper for seasoning
  • Coating
  • 30 g ground linseeds or ground almonds

Instructions
 

  • Chopp the sweet potato and boil until soft.
  • In a food processor blend the all the other fish cake ingredients.
  • Drain the sweet potato once cooked and add to the mixture and pulses until smooth (or leave lump if you like). Taste the mixture and add more cayenne or salt to your liking.
  • Then grab one large tbsp of the fish cake mixture and mould it in your hands then cover in the ground linseeds and place in a frying pan with some lard/oil/coconut oil/butter. Do this until you have used up all the fishcake mixture.
  • Cook on medium heat until brown on both sides.
  • You will need to flip the fishcakes carefully as they will still be very squidgy, so make sure you pan is well greases and take care. You can reshape them in the pan if need be.

Notes

Add more chilli/cayenne to this is you love the spice - this recipe is to suit all preference so fire it up if you like!
Serve with a large salad.
These will freeze well so why not double up your portion and freeze some for a lazy future dinner?