{Whole30} Sweet Potato Tuna Cakes + Recipe Video

Isn’t it crazy that I made these Sweet Potato Tuna Cakes for three consecutive weeks?? I guess not.

When it’s healthy, delicious and totally guilt-free, I don’t think it’s insane. You can pop one cake after the other – no one will judge you. But considering the fact that these will make you feel satisfied and full quickly, you won’t eat the whole serving. At least I ate four in one sitting. Hahaha!

These Sweet Potato Tuna Cakes are made up of mashed sweet potatoes, canned tuna, spring onions, parsley, ghee, egg, lemon zest, chili powder, salt & pepper – that’s it! You are just going to mix them together and bake. Easy peasy, yes? The taste? The taste? Sweet and salty – if you are like me who LOVES the combination of sweet and spicy, then you will love these. If you are going to add more chili powder, then it will spicier, but I am satisfied with 1/2 tsp – I was not in a mood for spicy stuff.

What’s also amazing about these Sweet Potato Tuna Cakes – they can be made ahead and reheated the next day. I was planning to make these last for three days, but I couldn’t help myself. They were really that good. And let me mention that these are Whole30 complaint – wohooo!!!

I am so excited to be co-hosting Fiesta Friday #226 – I feel that I have missed a lot. That is due to the additional working hours I was given. I haven’t been very active on social media and was not able to chat with you. Anyway, let us forget about work and life at the moment and only think and talk about food. Haha! Come and join the fun by clicking the FF link above. Thanks, Angie! Let’s parteeeeey!!

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Whole30 Sweet Potato Tuna Cakes

These Sweet Potato Tuna Cakes are so good - healthy, delicious and absolutely guilt-free. These will also make you feel full and satisfied quickly, and can be made ahead of time.

Prep Time 10 minutes

Cook Time 30 minutes

Cooling time 15 minutes

Total Time 55 minutes

Servings 8 cakes

Ingredients

• 2 tbsp ghee melted (you need more for greasing the muffin pan)
• 2 cans of white meat tuna chunks drained (I used 2 can of tuna which weighs (net weight) 185 g each)
• 3 tbsp spring onions sliced
• 2 tbsp fresh parsley chopped
• 1 cup mashed baked sweet potato*
• 1 tsp lemon zest
• 1 egg
• ½ tsp chili powder I used Kashmiri chili powder
• Salt & pepper to taste

Instructions

1. Preheat oven to 350 F. Generously grease a 12-hole muffin pan with ghee. (You can also use paper liners instead of greasing the pan.) You may not use the whole pan, so you can grease about 8.
2. In a large bowl, combine all ingredients. Using your clean hands, mix everything very well.
3. Take ¼ cup of the tuna mixture and place it in the greased (or lined) muffin pan, gently pressing down the batter/mixture. Repeat until mixture is gone.
4. Bake for 20-30 minutes or until a toothpick inserted in the middle comes out clean.
5. Let the tuna cakes stay in the pan for about 15 minutes before moving them to a cooling rack.

6. Run a knife along the edges of the tuna cakes to remove them easily from the pan. 

7. These can be eaten as is or can be eaten with a salad with freshly squeezed lemon. 

Recipe Notes

Source recipe: Spicy Tuna Cakes by Nom Nom Paleo

• For the sweet potatoes, you can also soften them using a microwave oven. You simply pierce the unpeeled potatoes using a fork and microwave on high for 10 minutes. Let them cool before unpeeling and mashing.
• This recipe makes 8 tuna cakes.

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