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Tuna And Nuveg Sweet Potato Cakes

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

  1. Defrost the Nuveg Sweet Potatoes.
  2. Stir together all the ingredients; except the extra breadcrumbs.
  3. Use wet hands to shape portions into 8cm patties.
  4. Roll in breadcrumbs.
  5. Let it rest in the refrigeration for half and hour.
  6. Heat the oil in a large non-stick pan over medium to high heat.
  7. Add the patties and cook for 3-4 minutes each side or until golden brown.
  8. Serve immediately with a small salad, chips and lemon halves.

Tuna And Nuveg Sweet Potato Cakes

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.
  1. Defrost the Nuveg Sweet Potatoes.
  2. Stir together all the ingredients; except the extra breadcrumbs.
  3. Use wet hands to shape portions into 8cm patties.
  4. Roll in breadcrumbs.
  5. Let it rest in the refrigeration for half and hour.
  6. Heat the oil in a large non-stick pan over medium to high heat.
  7. Add the patties and cook for 3-4 minutes each side or until golden brown.
  8. Serve immediately with a small salad, chips and lemon halves.