Spicy Tuna Cakes
Spicy Tuna Cakes marry the rich creaminess of tuna with sweet potatoes, fresh scallions, cilantro, and a hint of jalapeño for a delightful culinary experience.
Servings: 8 cakes
Calories: 180kcal
Ingredients
Base Ingredients
- 1⅓ cups mashed baked sweet potato Use sweet potatoes baked until tender.
- 10 ounces canned albacore tuna in water, drained Ensure the tuna is well-drained.
- 2 large eggs Beaten at room temperature.
- 3 tablespoons melted ghee, divided Divided into portions for mixture and frying.
Flavor Enhancers
- 3 pieces scallions, thinly sliced About ⅓ cup when sliced.
- 2 tablespoons fresh cilantro, minced Include stems for added flavor.
- ½ piece lemon zest Adds bright citrusy aroma.
- 1 tablespoon jalapeño, minced Remove seeds for less heat if desired.
- ½ teaspoon red pepper flakes For added heat.
Serving Suggestions
- 3 pieces lemons, cut into wedges For fresh zesty squeeze when served.
Instructions
Preparation
- Bake sweet potatoes at 400°F for 45-50 minutes until tender. Cool completely before peeling and mashing until smooth.
- Drain the canned tuna using a fine-mesh strainer and press out excess moisture with paper towels.
- Thinly slice the scallions, mince the cilantro (including stems), and finely chop the jalapeño.
Mixing Ingredients
- In a bowl, combine mashed sweet potato, beaten eggs, and 1 tablespoon of melted ghee. Stir to mix smoothly.
- Gently fold in the drained tuna, scallions, cilantro, jalapeño, lemon zest, and red pepper flakes. Season with salt and pepper.
Shaping and Cooking
- Form the mixture into 8 equal patties and chill for about 10 minutes.
- Heat remaining ghee in a skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and crisp.
Serving
- Serve hot with fresh lemon wedges and optionally with avocado or a salad.
Notes
Prep ahead by cooking sweet potatoes and storing them. Be patient while cooking the cakes and allow the mixture to chill for better texture.