Spicy Tuna & Sweet Potato Patties
August 22, 2014
Categories: Tuna, Appetizers, Sweet Potato/Yam, Irish, Korean, Mexican, Thai, Vietnamese, Brunch, Easter, Heart Healthy, High Fiber, High Protein, Low Calorie, Low Fat, Non-Dairy, Kid's Lunches, Herbs, Spicy, Mexican Dinner, more
"Really taste and simple to make. This recipe is perfect for a hot summer day when you don't want to do too much cooking."
- Serving Size: 1 (165.4 g)
- Calories 311.8
- Total Fat - 18.2 g
- Saturated Fat - 3.3 g
- Cholesterol - 115.2 mg
- Sodium - 861 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 1.1 g
- Sugars - 1.2 g
- Protein - 18.4 g
- Calcium - 40.1 mg
- Iron - 1.9 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Place chopped sweet potato in a microwave-safe dish, add about 1 tablespoon water, then cover. Cook in microwave for 8 minutes, or until tender.
Drain and rinse under cold water. Transfer to a bowl and mash the sweet potato as if you're making mashed potatoes.
Add all other ingredients, except the olive oil, and combine well. With your hands, divide mixture into 8 equal-sized patties.
Heat oil in a large pan over medium-high heat.
Add the patties and cook for 3-5 minutes each side or until golden brown. Remove from oil and let rest on a serving plate lined with paper towel.
These are quite good by themselves, but I also like to put a bit of cilantro chutney on top of each cooked tuna cake. I imagine a simple mayo, cilantro and lime sauce would taste great with these too.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When purchasing tuna, make sure to check the label for mercury levels and opt for a low-mercury brand.
- For a spicier flavor, use a chili paste with a higher Scoville rating.
Coconut Curry Tuna & Sweet Potato Patties Combine the mashed sweet potato, tuna, eggs, breadcrumbs, cilantro, green onion, sambal oelek, salt, and 1/4 cup of coconut milk in a bowl. Divide the mixture into 8 equal-sized patties and cook in a pan with 2 tablespoons of olive oil for 3-5 minutes each side or until golden brown. Serve with a dollop of coconut curry sauce for an extra flavor punch.
Coconut Curry Tuna & Potato Fritters Combine the mashed sweet potato, tuna, eggs, breadcrumbs, cilantro, green onion, sambal oelek, salt, and 1/4 cup of coconut milk in a bowl. Divide the mixture into 8 equal-sized patties and form into balls. Heat 2 tablespoons of olive oil in a pan and fry the fritters until golden brown. Serve with a dollop of coconut curry sauce for an extra flavor punch.
Lemon-Garlic Asparagus: This simple side dish is the perfect accompaniment to the Spicy Tuna & Sweet Potato Patties. The freshness of the lemon and garlic bring out the flavor of the patties, while the asparagus adds a crunchy texture. It's a great way to add some green to your meal!
Tomato and Feta Salad: This fresh and flavorful salad is the perfect complement to the Spicy Tuna & Sweet Potato Patties. The creamy feta and juicy tomatoes provide a delicious contrast to the spicy tuna patties, while the bright acidity of the lemon juice helps to balance out the flavors. It's a light and refreshing side dish that's sure to be a hit!
Q: What type of chili paste should I use?
A: You can use sambal oelek or your favorite chili paste for this recipe. If you don't have either, you can substitute with a pinch of red chili powder or cayenne pepper.
Q: How much chili paste should I use?
A: It depends on your spice preference. Start with 1 teaspoon and add more to taste. You can always add more, but it's hard to take it away.
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Fun Fact 1: Sambal Oelek is a chili paste originating from Indonesia and is often used in Southeast Asian cuisine. It was popularized by celebrity chef Anthony Bourdain, who featured it in many of his dishes.
Fun Fact 2: Sweet potatoes have been a part of human diets for thousands of years. They were cultivated in Peru as early as 8000 BC, and were a staple food of the Aztecs, Incas, and Mayans.