25 April 2015

Clean Tuna Fishcakes

This is an adaptation of a recipe I came across in a magazine a couple of months ago that wasn't so clean-eating friendly. Tuna is probably my favourite fish. Often I find sweet potatoes a little too sweet (hey, I like my carbs savoury!), but the combo of flavours in these softens the sweet taste to make it a little more palatable.

Ingredients (makes 2 servings):

3 slices granary bread / gluten free breadcrumbs
100g sweet potato
2 cans of tuna
1 large tablespoon tomato puree
1 egg
1 clove garlic, crushed
1 teaspoon coconut oil
handful of sweetcorn
Ground black pepper
Sea salt
Chili flakes

1.) Preheat the oven to 180 degrees.

2.) Peel and chop the sweet potato. Put in water to boil. Once it has reached boiling point, allow it to cook for 20 minutes. Mash.

3.) Drain the tuna and place it in a bowl. Add the mashed sweet potato, coconut oil (softened), tomato puree, garlic and seasoning. Mix

4.) Place the breadcrumbs into a bowl and the egg, beaten into a second bowl.

5.) Separate the mixture into four balls, and pat into burger shapes. Dip into the egg and then the breadcrumbs.

6.) Place on a baking tray.

7.) Cook in the oven for 20 minutes.


Love and Light


  1. These look delicious! I'm saving these on Bloglovin', gonna have to make them!

    Christie x

    1. Thank you so much, they're great, and you can freeze them too!

      Steph x


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