Sweet Potato & Tuna Fishcakes

A subtly spiced fishcake recipe which would make a great starter. Could be made with crab meat.

Serve with a green salad and a sweet chilli dipping sauce.

Can be frozen before frying.

Cooking Time – approx 30 minutes

Serves 6


  • 2 tbsp Olive Oil
  • 1/2 Red Chilli, deseeded & chopped
  • 2 cloves Garlic, crushed
  • 1 red Onion, finely chopped
  • 500g Sweet Potato, cubed, boiled & mashed
  • 2 tins Tuna, drained (total – approx 250g drained weight)
  • Fresh Basil, shredded
  • Salt & Pepper
  • Polenta
  • 25g Butter


  • In a frying pan, heat the olive oil and gently fry the garlic, chilli an red onion for 2-3 minutes. Tip into a bown and set the pan aside.
  • Add the tuna , sweet potato and basil to the bowl and mix well. Season well with salt & pepper.
  • Take a rounded tablespoon of the mixture and roll into a ball in your hands. Flatten into a ‘cake’ and roll in the polenta to coat. Repeat with remaining mixture.
  • Take the frying pan and melt the butter. Fry the fishcakes for a couple of minutes on each side until golden.


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