I have mentioned these cakes before...they are a copy-cat recipe from Nom Nom Paleo - Spicy Tuna Cakes. I have made them a lot now because they are delicious, but I have found that I pretty much never have all of the ingredients which is where my version of the recipe comes from. I simplified the original recipe and had to increase how many "cakes" the original recipe made because it wasn't enough. :) I have also put in the recipe for my spicy mayo dipping sauce... can't have the without that!
Sweet Potato Tuna Cakes
(Printable Version)
(Makes 24 Cakes)
- 2 Baked Sweet Potatoes
- 4 Eggs
- 2 tsp Red Pepper Flakes
- 2 Tbsp Lemon Juice
- 4 Green Onions, Chopped (These I often don't have and therefore omit)
- 3 7-oz Cans of Tuna in Water (drained and flaked- 20+ oz total would be your goal)
- 1/2 tsp Garlic Powder
- Salt and Pepper
- 2 Tbsp Melted Ghee or Butter
- Siracha (Optional)
1. Bake the sweet potatoes- poke them with holes with a knife and bake at 400 degrees for 45min-1 hr. Let them cool until you can handle them- then peel and mash them in a large bowl.
3. Melt the butter, using a brush or your hands, grease a 24 muffin tin. Add any remaining butter to mixture.
4. Scoop about 1/4 cup of the mixture into each of the 24 muffin tin spots. Press down slightly with your hand or a spatula so each tin is about 1/2 full.
5. Bake 20-25 minutes. Cool before removing. Serve with the dipped sauce below!
Servings 24.0 | |
Amount Per Serving | |
calories 54 | |
% Daily Value * | |
Total Fat 2 g | 3 % |
Saturated Fat 1 g | 4 % |
Monounsaturated Fat 1 g | |
Polyunsaturated Fat 0 g | |
Trans Fat 0 g | |
Cholesterol 42 mg | 14 % |
Sodium 113 mg | 5 % |
Potassium 109 mg | 3 % |
Total Carbohydrate 2 g | 1 % |
Dietary Fiber 0 g | 2 % |
Sugars 1 g | |
Protein 6 g | 12 % |
Vitamin A | 40 % |
Vitamin C | 6 % |
Calcium | 1 % |
Iron | 1 % |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
Spicy Mayo
- 2/3 Cup Avocado Oil (or Olive Oil)
- 1 Egg
- 2 tsp Dijon Mustard
- 2 tsp Lemon Juice
- 1/2 tsp Garlic Powder
- Pinch of Pepper and Salt
- 1/4 Cup Hot Sauce (I used Frank's)
Combine the avocado oil through salt and pepper in bowl or mason jar. Using an immersion blender or your very strong arm- mix the ingredients until a mayo-type consistency is formed. Add the hot sauce and mix again. Some mayo recipes call for you to add the oil slowly but I have never had this fail by adding everything and mixing on high. :) Lazy.
Combine the avocado oil through salt and pepper in bowl or mason jar. Using an immersion blender or your very strong arm- mix the ingredients until a mayo-type consistency is formed. Add the hot sauce and mix again. Some mayo recipes call for you to add the oil slowly but I have never had this fail by adding everything and mixing on high. :) Lazy.
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