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Paleo Tuna Cakes Recipe
- Prep time: 20 Minutes
- Cook time: 20 Minutes
- Total time: 40 Minutes
- Serves: 2
- 300 g (10.6 oz) sweet potato, peeled and cut into 3cm (1.1 inch) squares
- 210 g (7.4 oz) can tuna, drained
- 1 egg
- Zest of 1 lemon
- 1/2 cup almond flour
- ½ tsp dill
- ¼ tsp sea salt
- ¼ tsp black pepper
- 1 Tbsp coconut oil
- In a pot, add the sweet potato and cover it completely with cold water.
- Place onto a stove and bring to a boil. Cook until the sweet potato is tender. Roughly 8 minutes.
- Once cooked, drain the sweet potato, and allow to cool slightly.
- In a bowl, add the sweet potato and mash it until smooth.
- Next, add the tuna, egg, lemon zest, almond flour, dill, salt, and pepper. Mix until all the ingredients are well combined.
- Shape into patties. I find that a 1/3 cup measurement will make nicely sized patties. Try to keep them roughly 2-3 cm (0.7-1.1 in) thick, so they hold together.
- In a pan over medium heat, add the coconut oil.
- Once the oil is hot, add the tuna cakes.
- Cook on each side for 2-3 minutes or until golden brown.
- Serve & Enjoy.
- If you are worried about the patties falling apart, you can put them in the fridge for about thirty minutes. This process should help keep them together, but I find that you do not need to do this step.
- The patty mix is already cooked, so you do not need to stress too much when it comes to frying them. The goal is simply to crisp up the outside edges and heat inside the patties.
- If the patties are frozen, then it is best to cook them from frozen in a frypan. Defrosting them in the microwave may result in the patties falling apart.
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