Sweet Potato Fish Cakes With Lemon Mayo Dip
Sweet Potato Fish Cakes With Lemon Mayo Dip
Ingredients
For the fish cakes:
- 600 grams sweet potato, diced
- 50 grams frozen peas
- ½ bunch fresh chives, finely chopped
- 3 cans tuna, drained
- 1 tablespoon lemon juice
- 1 large egg, beaten *
- 1 tablespoon plain whole wheat flour, plus extra for dusting
- 2 tablespoons B-well Canola Oil
- 1 small onion, chopped
- Salt and pepper, to taste
* Egg replacement tip: Use 3 Tablespoons of B-well Sandwich Spread instead of the eggs. Not only will it bind the ingredients, but it will add a delicious tang to the overall taste of the fish cake.
For the dip:
- 2 tablespoons B-well Thick and Creamy Mayonnaise
- 1 tablespoon plain yogurt
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 180 degrees Celsius.
- Boil the sweet potatoes and frozen peas in water until tender. Once cooked, drain and allow them to cool completely.
- In a mixing bowl, combine finely chopped chives, drained tuna, and lemon juice.
- Add the beaten egg, salt, and pepper to taste.
- Once cooled, return the sweet potatoes and peas to a pot and mash them.
- Mix the mashed sweet potatoes and peas into the tuna/chives mixture until well combined.
- Lightly dust your hands with flour. Divide the mixture into eight equal parts and shape them into fish cakes, roughly 2 centimetres thick.
- Spray a baking tray with B-well Cooking Spray. Place the fish cakes onto the tray and bake for 5 minutes.
- For the dip, mix B-well Thick and Creamy Mayonnaise, plain yogurt, and lemon juice in a bowl.
- Serve the sweet potato fish cakes with the lemon mayo dip.
