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“Modified from: http://nomnompaleo.com/post/91332244628/spicy-tuna-cakes If you're concerned about sticking use muffin papers.”
READY IN:
35mins
SERVES:
12
YIELD:
12 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease 12 cup regular size muffin tin with 1 tbsp of coconut oil.
  3. In a large bowl mix together tuna, scallions, and cilantro.
  4. Add mashed sweet potato and gently combine.
  5. Mix in lemon zest, jalapeno, remaining coconut oil, eggs, and red pepper flakes. Season with salt & pepper to taste.
  6. Place 1/4 cup of mixture into each muffin cup. Tamp down using a spoon.
  7. Bake 20-25 minutes or until a toothpick/fork inserted comes out clean.
  8. To cool: Flip from muffin tin to wire rack.
  9. Eat right away or store in refrigerator for up to 4 days.
  10. To reheat, skillet fry in a little oil over medium heat until edges are crispy.

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