These yummy fishcakes are so easy to make and you can use leftover sweet potato and staples in your fridge and pantry to make them. Great for lunchboxes as you can serve cold and perfect for lunch, dinner or a snack. Give them a go!
200g canned tuna
2 small sweet potatoes, peeled and steamed
1 tbsp marinated Danish Fetta
1 tsp Dijon mustard
Juice of half a lemon
1 tbsp fresh parsley, finely chopped
1 cup panko breadcrumbs
Preheat oven to 190 degrees and line a baking tray.
Mash the sweet potato until smooth then add all the ingredients together in a bowl and mix to combine. Don’t over mix as the tuna is nice in chunks.
Using your hands (I use gloves as it can be a little sticky), roll into small balls (I make them approximately 4cm) and evenly place them on the lined baking tray. Cook in the oven for 10 minutes on one side and turn over and cook the other side for a further 10 minutes
Serve with salad, a lemon yoghurt sauce on in their own. Makes 20 balls.