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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.