A spin to your traditional tuna cake with a protein rich binder (sweet potato) and a spicy flavour kick (jalapeno)
Ingredients
- 2 , 4 oz cans of tuna, in water
- 1 jalapeno, roasted
- pinch of salt and pepper
- 1 lemon, sliced
- 1 sweet potato, mashed
- 1 tsp of avocado oil
- 1 tsp of almond flour
- 1 tsp of garlic, finely chopped
- 2 green onions, sliced
Instructions
- Preheat oven at 400 F
- Boil water, once at full boil; add sweet potato until soft
- In separate bowl, add the tuna, salt/pepper, avocado oil, roasted jalapeno
- After cooking sweet potato, mash it then add to tuna mixture.
- Prep muffin tins and spoon mixture. You should have enough to fill six muffin holes
- Bake the tuna cakes
- Serve with a lemon wedge; perfect addition to serve with a salad