Spicy Tuna Cakes
Crispy on the outside and tender on the inside, these Spicy Tuna Cakes combine creamy sweet potato, flavorful herbs, and a hint of spice for a comforting and delicious meal.
Ingredients
Main Ingredients
- 3 tablespoons melted ghee, divided This aromatic, clarified butter adds richness and helps achieve that golden-brown crust.
- 10 ounces canned albacore tuna in water, drained Tender and flaky, this protein-packed fish is the star of the dish.
- 3 pieces scallions, thinly sliced (about ⅓ cup) Their mild onion flavor provides a crunchy contrast to the creamy sweet potato.
- 2 tablespoons fresh cilantro, minced This vibrant herb infuses freshness and enhances the overall flavor profile.
- 1 ⅓ cups mashed baked sweet potato Naturally sweet and creamy, it adds moisture and a lovely orange hue to the cakes.
- ½ pieces lemon, zest from A burst of citrus brightness balances the flavors beautifully.
- 1 tablespoon jalapeño, minced Provides a slight kick that elevates these cakes to the next level.
- 2 large eggs, beaten Acts as a binder to hold all the ingredients together.
- ½ teaspoon red pepper flakes For those who love a bit more heat.
- to taste Kosher salt and black pepper Essential seasoning that brings all the flavors together.
- 3 pieces lemons, cut into wedges (optional) For serving, these wedges add a fresh, tangy touch.
Instructions
Preparation
- Preheat your oven to 400°F and bake a large sweet potato for 45-50 minutes, or until tender. Allow it to cool completely before mashing until smooth.
- Use a fine-mesh strainer to thoroughly drain the tuna. Press out any excess water with paper towels.
- Thinly slice three scallions, mince two tablespoons of fresh cilantro (including the stems), and finely chop one tablespoon of jalapeño.
Mixing
- In a large mixing bowl, combine the mashed sweet potato, beaten eggs, and one tablespoon of melted ghee. Stir until smooth.
- Gently fold in the drained tuna, sliced scallions, minced cilantro, jalapeño, lemon zest, and red pepper flakes. Season with kosher salt and black pepper.
Shaping and Cooking
- With clean, slightly damp hands, form the mixture into eight equal-sized patties, about three inches wide and ¾ inch thick. Chill them on a parchment-lined plate for 10 minutes.
- Heat the remaining two tablespoons of ghee in a large skillet over medium heat. Cook the cakes for about 4-5 minutes on each side until golden brown and crispy.
Serving
- Serve your Spicy Tuna Cakes hot, garnished with fresh lemon wedges.
Notes
For a healthier twist, consider using mashed cauliflower or adding grated vegetables like zucchini. These cakes are excellent for meal prep and can be stored in the refrigerator for up to 3 days. You can freeze the uncooked patties and cook them from frozen.