Lostris
Serena's title didn't fit
185g canned tuna - drained
250g sweet potato - although if I make them again, I would use normal floury potatoes because sweet potatoes are a bit too soft
Spring onions
Fresh ginger
Fresh or dried chilli
The zest of 1 lime and half the juice
I finely sliced the spring onions, added some fresh grated ginger, a sprinkle of dried chilli flakes, the zest of a lime and then the juice of half of it and a bit of salt & pepper. Drained the tuna really well and added it to the spring onion mix. Cooked the sweet potatoes until soft, drained & cooled them. Added them to the tuna, mashed until well combined and then shaped into 3 fishcakes. I chilled them in the fridge for about an hour to firm them up and then fried them in a tablespoon of olive oil.
They tasted great, but like I said, if I make them again, I would use regular floury potatoes instead of sweet ones because the texture was slightly too soft.
It made 3 big fishcakes so depending on what you served them with, you could probably get away with shaping them into 4 fishcakes and only eating 2 which would reduce the PP value.
The sauce was just a bottle of something my mum got for Christmas. I can't remember what it's called and I think it was bought at a food market or something. Sweet chilli would work with it though.
Thanks for the receipe! I will make sure to make this in January and get a pic haha! Makes sense to use regular potatoes to make it more sticky, doesnt starch work as a binding agent?
Your food today looks lovely. I tend to ""sin"" on brie and honey on a toasted baguette from time to time. As long as it is within the pp its allll good.
@Mrslmc: makes sense. Everyone has their own basic metabolism and burn rate as well so it makes sense that the numbers vary. 90 weeklies whilst maintaining? My god! Sounds like heaven hahaha.