Baked Sweet Potato Tuna Cakes (Nom Nom Paleo)

Spicy Tuna Cakes with Sweet Potatoes and Carrots | Frugal Nutrition (Inspired by @nomnompaleo

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5 from 3 votes

Baked Sweet Potato Tuna Cakes (Nom Nom Paleo)

These spicy tuna and sweet potato cakes are tasty and delicious and fit perfectly into a paleo diet.

Course Main Meal

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 44kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

1 ½ cup yellow sweet potato about 1 large potato
10 ounces tuna usually 4 small cans
½ red onion
1 medium jalapeño
1 small carrot
2 teaspoons lemon juice
1 teaspoon white or apple cider vinegar
½ teaspoon ground coriander
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon chili flakes optional
2 large eggs

Instructions

To make the mashed sweet potato: simply cut the potato into cubes and boil it until soft. Drain, mash, and set aside. (You can also use leftover mashed potatoes, cook it in the microwave, or scoop out the insides of a roasted sweet potato.)
Using your food processor (or mad knife skillz) mince the onion, jalapeño, and carrot and place in a large bowl. Add remaining ingredients (sweet potato, tuna, lemon juice, vinegar, and spices) EXCEPT the egg. Mix well. Taste and add more salt or spices as necessary. Then add the eggs and mix well. (You probably have to mix with your hands!)
Divide into 12-14 cakes and press into greased muffin tins (or use silicone muffin liners).
Bake on 350ºF for 20-25 minutes, or until slightly brown and crispy on top.

Notes

Store these cakes in the fridge or freezer. You can eat them cold, reheat them in the microwave, or reheat them by crisping them up in a frying pan with a little coconut oil. Enjoy!

Nutrition