Spicy Tuna Cakes
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
12 cakes
- Serves:
- 12
ingredients
- 3 tablespoons coconut oil, divided
- 10 ounces canned albacore tuna in water, drained
- 3 scallions, thinly sliced (about ? cup)
- 2 tablespoons finely minced fresh cilantro
- 1 1⁄3 cups mashed baked sweet potatoes
- zest from 1/2 lemon
- 1 tablespoon minced jalapeno pepper
- 2 large eggs
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon kosher salt (optional to taste)
- 1 teaspoon fresh ground black pepper (optional to taste)
directions
- Preheat oven to 350 degrees.
- Grease 12 cup regular size muffin tin with 1 tbsp of coconut oil.
- In a large bowl mix together tuna, scallions, and cilantro.
- Add mashed sweet potato and gently combine.
- Mix in lemon zest, jalapeno, remaining coconut oil, eggs, and red pepper flakes. Season with salt & pepper to taste.
- Place 1/4 cup of mixture into each muffin cup. Tamp down using a spoon.
- Bake 20-25 minutes or until a toothpick/fork inserted comes out clean.
- To cool: Flip from muffin tin to wire rack.
- Eat right away or store in refrigerator for up to 4 days.
- To reheat, skillet fry in a little oil over medium heat until edges are crispy.
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RECIPE SUBMITTED BY
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