Sweet Potato Tuna Cakes

Recipe is contributed by Mr Lim Kiat, Senior Nutritionist at the Singapore Heart Foundation

Serves: 4

Ingredients

• Tuna Flakes Spicy in Olive Oil, 185g
• Sweet potato, peeled and steamed/baked, 400g
• Cabbage, slinced thinly, 100g
• Brown onion, 100g
• Carrot, grated/julienned, 100g
• Spring onion, julienned, 2 stalks
• Egg, 3 whole
• Cornflour, 1 tbsp

Method

1. Mash the tuna in a medium bowl and mix in the sweet potato, cabbage, onion, carrots and spring onion.
2. In a separate shallow bowl, whisk the eggs and cornflour until smooth.
3. Shape the tuna mixture into four flat round cakes, approximately 2cm in thickness.
4. Lightly oil a non-stick frying pan over a medium heat.
5. Dip the cakes into the egg mixture and pan-fry on both sides, until golden brown and crispy.

Nutrients per serving
Energy: 227 kcal
Protein: 16g
Total Fat (Saturated Fat): 7g (1.7g)
Cholesterol: 134.8mg
Carbohydrate: 26g
Sodium: 201mg
Dietary Fibre: 4g