Sweet Potato Tuna Cakes (egg-free)

A super easy and super delicious lunch, dinner or meal prep recipe! Its also super adaptable in regards to flavourings - feel free to swap the spices for whatever you have on hand or whatever tickles ya fancy!

This recipe is also

✅Gluten free

✅Dairy free

✅Grain free

✅Egg free

✅Nut free

So super dietary friendly!!

Sweet Potato Tuna Cakes

Serves: 3

Ingredients

• 1.5 cup sweet potato, mashed

• 425g spring water tuna

• 2 tbsp coconut flour

• 1 tsp paprika

• 1/2 tsp italian herbs

• 1 vegan egg (1 tbsp flaxmeal + 3 tbsp water)

• Salt and pepper, to taste

• Method

1. Add all the ingredients to a bowl and mix well.

2. Form mixture into 9 large or 12 small cakes.

3. Preheat your airfryer to 180C and place a piece of baking paper on the bottom of the basket.

4. Add in your tuna cakes (as many as will fit without overlapping), spray with some olive oil and cook for 10 minutes.

5. After 10 minutes, flip, spray with a little more oil and cook for another 5-8 minutes (or until slightly golden).

6. *if you don’t have an airfryer, simply cook these in a fry pan in some olive oil.

Storage: these will last in the fridge in an airtight container for up to 4 days. Reheat well before eating.