SWEET POTATO FISH CAKES
INGREDIENTS
400g sustainably caught canned tuna
handful spinach - chopped
1 small sweet potato - grated
1/2 cup peas
2 eggs
1 tbs sesame seeds
1/2 - 1 cup coconut cream
1 tsp thai red curry paste
1/2 cup coconut flour
METHOD
Preheat oven to 175 degrees.
In a small pot or frypan add the sweet potato, coconut cream and curry paste.
Cook until sweet potato becomes soft and is able to be mashed which a fork (you may need to add a little more coconut cream as you go depending on the size of your sweet potato).
Add all of the ingredients into a large bowl and mix thoroughly.
Roll the mixture into balls. Heat 1 tbs coconut oil in a pan over medium high heat and brown for 2 minutes each side.
Transfer to a baking tray and place in the over for 15 minutes to cook through.
Delicious with our Health Hub Sweet Chilli Sauce.