Asian Inspired Sweet Potato Tuna Cakes I find it’s really hard to think of new ways to make ‘Muscle Food’ interesting, especially when you’re on a relatively strict diet which requires you to potentially eat the same sort of food, several times a day, that’s why I absolutely love this recipe for Sweet Potato & Tuna. Course: Main Course Cuisine: Asian Prep Time: 15m Cook Time: 10m Total Time: 25m Servings: 6 Cakes Author: Jay Gordon-Rolfe – 600 g Sweet Potato – 4 Whole Spring Onions Finely Chopped – 1 tbsp Soy Sauce – 80 g Oats – Pinch Black Pepper (preferably freshly crushed) – 2 Cans Tuna drained – 1 tbsp Lemon Juice – 1 Clove Garlic Crushed – 1 tsp Chilli Flakes (to taste) – 1 tsp Coconut Or Olive Oil for frying 1) Peel and chop your sweet potatoes and boil in a large saucepan for around 15 minutes or until cooked. 2) In a mixing bowl; combine the tuna, spring onions, lime juice, soy sauce, chili flakes, garlic, oats, coriander, and pepper. 3) Once the sweet potato is cooked, drain, mash and spread onto a plate so it can cool quickly. 4) Once it has cooled enough for you to handle, add it to the bowl with your tuna and spices, get your hands in and thoroughly combine the mixture then form into around 6 fish cake patties and set aside. 5) Heat the oil of your choice in a large frying pan on a low heat and very gently fry the fish cakes for around 4-5 minutes per side. Be careful when turning them to ensure they don’t fall apart. 6) Serve and garnish with fresh coriander and some lemon wedges. Or in our case chives & Mushy peas 🙂 This recipe only takes about 25 minutes from start to finish, the trick is getting the sweet potato boiling before you start anything else, they are the part that takes the majority of the time!