Sweet Potato & Tuna Patties

Don't look past the humble tin of tuna.

These sweet potato and tuna patties are a great example of how to create a delicious meal that’s quick and easy to prepare. 

Also a good way to hide fish from fussy eaters. 

Sweet Potato & Tuna Patties with Tartar Sauce

1 Serving     

403 Cal    

20 Min

Ingredients

• 10 g  Spring Onion
  
  
• 30 g  Pickled Dill Cucumbers
  
  
• 200 g  Sweet Potato
  
  
• 100 g  Broccoli
  
  
• 0.25 cup  Peas
  
  
• 95 g  Tin Tuna in Springwater
  
  
• 0.5 tsp  Ground Smoked Paprika
  
  
• 0.25 tsp  Garlic Powder
  
  
• 1 tbsp  Lemon Juice
  
  
• 1 tsp  Olive Oil
  
  
• 2.5 tbsp  Natural Greek Yoghurt
  
  
• 0.25 medium  Garlic Clove
  
  
• 1 tsp  Dijon Mustard

Directions

Thinly slice spring onion.

Finely chop dill cucumber.

Peel and cut sweet potato into cubes.

Cut broccoli into florets.

Steam potato, broccoli and peas, remembering that the potato will take the longest.

Once vegetables are tender, seperate sweet potato into a bowl.

Keep peas and broccoli warm while preparing the rest of the meal.

Drain tin tuna, break up and add to sweet potato.

Next add salt, pepper, paprika, garlic powder, half of your lemon juice and spring onion.

Use a potato masher to combine these ingredients well.

Use your hands to roll mixture into tight balls, then lightly press to form patties.

Add olive oil to a hot pan and seal patties for a minute or so each side. Try to only turn once. All the ingredients are cooked, so you're just getting a golden crust and heating the patties through.

To make your tartar sauce combine the following ingredients in a small bowl. Greek yoghurt, the remainder of the lemon juice, crushed garlic, Dijon mustard, dill cucumbers and a pinch of salt. Stir well.

Serve patties, peas and broccoli with your tartar sauce on the side. Season vegetables with salt and pepper.