Sweet Potato & Tuna Fish Cakes

Makes about 6 cakes

We all have that pesky tin of tuna lurking at the back of our cupboards that we don’t know quite what to do with. Well look no further – these delicious and nutritious fish cakes can be whipped up in minutes, and are very versatile and use inexpensive ingredients. You can swap in the herbs for whatever you have in your store cupboard, or use squash or white potatoes if you prefer. A great starter, main or snack, they can be kept in the fridge for up to 3 days or frozen for up to 3 months.


½ medium sweet potato (steamed and mashed)

1 x 120g tin of tuna in spring water

1 tsp of olive oil

1 tsp apple cider vinegar

½ tsp ground ginger

½ tsp paprika

1 tablespoon of seeds

1 clove of garlic (finely chopped)

1 egg

pinch of salt and pepper

1 tsp chili flakes

1 sprig of fresh coriander (finely chopped)



1.     Preheat your oven to 180C/350F and line an oven dish with baking paper (if you have a non-stick oven dish).

2.     Chop up the sweet potato and place in a saucepan; covering it with water, bring to the boil and simmer until tender.

3.     Drain off the water and set aside to cool – either in a food processor or with a fork in a bowl, place all the ingredients (egg, tuna, spices etc.) and mash together/blend roughly until well combined.

4.     Then, take a spoon and scoop out the mixture, making balls with your hands – this amount should make about 6 patties – placing them in the oven dish equally spaced out.

5.     Pop the dish in the oven on a medium shelf and bake for around 20 minutes. You might need to remove them after 10 minutes and turn the cakes over so each side is nicely browned.

6.     Once cook, either eat them straight away with salad as a main, or on their own as a starter; Or leave them to cool and store them in the fridge for a perfect on-the-go snack the following day.