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Paleo Tuna Cakes Recipe
- Prep time 20 Minutes
- Cook time: 20 Minutes
- Total time 40 Minutes
- Serves 2
- 210g (7 ½ oz.) can tuna, drained
- 300g (10 ½ oz.) Sweet potato, peeled and cut into 3cm squares
- 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 or another paleo-friendly oil for cooking
- In a pot, add the sweet potato and cover it completely with cold water.
- Place onto a stove set to high heat 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 and the salt & pepper. Mix until all the ingredients are well combined.
- Shape into patties, and 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 heated, add the tuna cakes.
- Cook on each side for 2-3 minutes or until golden brown.
- Once cooked, serve & enjoy.
- If you’re worried about the patties falling apart, then you can put them in the fridge for about 30 minutes. This process should help hold them together, but I find that you don’t need to do this step.
- The patty mix is already cooked, so you don’t need to stress too much when it comes to frying them. The goal is simply to crisp up the outside edges and heat inside of the patties.
- If you decide to freeze these, then it’s best to cook them from frozen in a fry-pan slowly. You may find if you defrost them in the microwave, they will fall apart.
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