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Healthy tuna pea sweet potato cakes

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  • Dairy free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Healthier living
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

Tuna cakes are an easy, adaptable and budget-friendly meal choice. These healthy patties incorporate sweet potatoes, peas and mint for fresh flavour.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, + 1 hour chilling time
Tuna pea sweet potato cakes

Ingredients

  • 1 (300g) sweet potato, peeled, chopped
  • 1 cup (120g) frozen peas
  • 185g can Coles Tuna in Springwater, drained
  • 1/4 bunch mint, shredded
  • 1 free range egg
  • 1/4 cup (35g) chickpea flour
  • 1 tbs olive oil
  • Lemon wedges, to serve

Nutritional information

Per serve: Energy: 867kJ/207 Cals (10%), Protein: 15g (30%), Fat: 7g (10%), Sat Fat: 1g (4%), Sodium: 132mg (7%), Carb: 17g (5%), Sugar: 6g (7%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the sweet potato in a medium saucepan, cover with cold water and bring to a boil over high heat. Reduce heat to medium-low and cook, uncovered, for 10 mins or until potato is tender. Add peas and simmer for 1 min or until heated through. Drain. 

  2. Step 2

    Place the sweet potato mixture in a large bowl with tuna. Use a fork to mash until almost smooth.  

  3. Step 3

    Add mint, egg and flour and stir to combine. Use damp hands to divide the mixture into 8 even portions and shape into patties. Cover and place in the fridge for 1 hour or until firm.

  4. Step 4

    Heat oil in a large non-stick frying pan over medium heat. Cook the patties for 3 mins each side or until the patties are golden. Serve with lemon wedges. 

Recipe tip

COOK. STORE. SAVE.
Use it Up:
Use leftover fresh mint in a raita or to make mint sauce.

Root to Tip: Don’t throw out your sweet potato skins. Instead, toss them with oil, season, and roast in a 200ºC oven until crisp.

Tuna cakes so flavourful, you won’t believe they’re healthy

Fish cakes are an easy, wholesome meal for weeknights and weekends alike. Not only are they simple to make, they’re super tasty and kind to the wallet. Our tuna potato cakes use sweet potato instead of breadcrumbs to bulk them up, making them gluten free and high in dietary fibre. They also freeze easily, so they’re a great meal planning choice for busy families and hectic work schedules. Sweet potato tuna cakes can be served simply with a salad for dinner or lunch, or served in a gluten-free (or wholemeal if you eat wheat) bun as a burger. They can also be made into smaller nuggets, perfect for tiny toddler hands.

Why are sweet potato and tuna cakes so good?

Canned fish is possibly the greatest convenience food after sliced bread. With high levels of protein and omega-3 fatty acids, tuna is inexpensive, low fat and has a long shelf life. Equally convenient, frozen peas have already been cooked so all they need is to be gently warmed in the boiling water with the sweet potato. Sweet potatoes are low in calories, high in fibre and when boiled, have more vitamin C, magnesium, calcium, iron and phosphorus than a standard white potato. You can absolutely use whatever potatoes are available to you – we just like sweet potato fish cakes because they’re flavourful, vibrant in colour, have a good nutritional profile and are thereby accessible to a large variety of people (especially those with dietary restrictions).

How to make tuna fish cakes with potato

When making tuna cakes with potato, look for smaller spuds as they are less starchy. Cut your potatoes into small pieces so they cook quickly. Simmer in a small amount of water to retain as many of the nutrients as possible – you only need enough to cover them, plus a bit extra to account for evaporation. Drain the sweet potato and peas well and use a paper towel to pat them dry to remove any excess moisture that would make the cakes soggy. Divide the mixture into even portions and use wet hands to shape into patties to prevent it sticking to your fingers.

Your patties then need a good rest in the fridge to become firm. Allowing the mixture to rest a while ensures they will stay intact during the cook. This is especially important for fish cakes without breadcrumbs. Heat the pan over medium heat before adding the oil – when added to an already-hot pan, the oil disperses better and will cover the whole base for even browning. Cooking over medium heat means the canned tuna fish cakes with potato will become crisp and heated through, which is what you want since the ingredients (except the egg) are already cooked.

Can you riff on these tuna cakes with sweet potato?

Fresh mint provides bright, herbaceous flavour to our potato fish cakes, but it can easily be swapped for other herbs like parsley, coriander, or dill. Alternatively, finely chopped spring onions or chives provide a punchy, oniony hit. You could even add a sprinkle of Indian curry powder into the mixture and serve the pea and potato cakes dolloped with raita. 

As for swaps, switch the tuna for canned salmon and sub the peas out for frozen corn. If serving these healthy fish cakes with sweet potato to adults, they work beautifully with a hearty quinoa salad or a lighter crunchy pickled vegetable salad. Sell them to the kids as fish and chips by pairing them with fries – go healthy with zucchini chips or classic with hot chips.

FAQs

Healthy tuna pea sweet potato cakes

Healthy tuna pea sweet potato cakes
  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, + 1 hour chilling time
Ingredients
  • 1 (300g) sweet potato, peeled, chopped
  • 1 cup (120g) frozen peas
  • 185g can Coles Tuna in Springwater, drained
  • 1/4 bunch mint, shredded
  • 1 free range egg
  • 1/4 cup (35g) chickpea flour
  • 1 tbs olive oil
  • Lemon wedges, to serve
    Description

    Tuna cakes are an easy, adaptable and budget-friendly meal choice. These healthy patties incorporate sweet potatoes, peas and mint for fresh flavour.

    Method
    1. Step 1

      Place the sweet potato in a medium saucepan, cover with cold water and bring to a boil over high heat. Reduce heat to medium-low and cook, uncovered, for 10 mins or until potato is tender. Add peas and simmer for 1 min or until heated through. Drain. 

    2. Step 2

      Place the sweet potato mixture in a large bowl with tuna. Use a fork to mash until almost smooth.  

    3. Step 3

      Add mint, egg and flour and stir to combine. Use damp hands to divide the mixture into 8 even portions and shape into patties. Cover and place in the fridge for 1 hour or until firm.

    4. Step 4

      Heat oil in a large non-stick frying pan over medium heat. Cook the patties for 3 mins each side or until the patties are golden. Serve with lemon wedges.