Fish cakes are incredibly quick and easy to make. Using Nuveg sweet potato portions makes it even easier and absolutely delicious.
Ingredients
- 1 Box Nuveg Sweet Potato (4 Single Portions)
- 2 x 150g tuna in Brine, drained
- 2 Eggs, lightly whisked
- ¼ cup Dried (packaged) breadcrumbs
- ¼ cup Dried (packaged) breadcrumbs to roll the fish cakes in
- Salt and Pepper to taste
- Olive oil for frying.
Method
- Defrost the Nuveg Sweet Potatoes.
- Stir together all the ingredients; except the extra breadcrumbs.
- Use wet hands to shape portions into 8cm patties.
- Roll in breadcrumbs.
- Let it rest in the refrigeration for half and hour.
- Heat the oil in a large non-stick pan over medium to high heat.
- Add the patties and cook for 3-4 minutes each side or until golden brown.
- Serve immediately with a small salad, chips and lemon halves.
Tuna And Nuveg Sweet Potato Cakes |
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Fish cakes are incredibly quick and easy to make. Using Nuveg sweet potato portions makes it even easier and absolutely delicious.
- 1 Box Nuveg Sweet Potato (4 Single Portions)
- 2 x 150g tuna in Brine, drained
- 2 Eggs, lightly whisked
- ¼ cup Dried (packaged) breadcrumbs
- ¼ cup Dried (packaged) breadcrumbs to roll the fish cakes in
- Salt and Pepper to taste
- Olive oil for frying.
- Defrost the Nuveg Sweet Potatoes.
- Stir together all the ingredients; except the extra breadcrumbs.
- Use wet hands to shape portions into 8cm patties.
- Roll in breadcrumbs.
- Let it rest in the refrigeration for half and hour.
- Heat the oil in a large non-stick pan over medium to high heat.
- Add the patties and cook for 3-4 minutes each side or until golden brown.
- Serve immediately with a small salad, chips and lemon halves.