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.