Paleo Sweet Potato Tuna Cakes

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Paleo Sweet Potato Tuna Cakes not only taste delicious, but they are quick and easy to cook too. Combining canned tuna, sweet potato, finely chopped bell pepper and jalapenos with spices, before being shaped into patties and baked in a hot oven.

Paleo Sweet Potato Tuna Cakes

While we are not eating an entire whole food, paleo, or keto diet in our home, I am trying to serve less carbs and more whole foods.

We’re working towards making a gentle switchover so that it’s more sustainable long term and hopefully curb some of the cravings.

As I make my Tuna and Sweet Potato Cakes without breadcrumbs and using a gluten-free flour, they are suitable for a celiacs or anyone following a gluten free diet too.

These Paleo Sweet Potato Tuna Cakes not only taste delicious, but these are an easy meal to prepare. Only 10 minutes hands on prep to make my Sweet Potato Tuna Patties, then a quick bake in the oven. The entire dish is on the table in 30 minutes.

My Tuna and Sweet Potato Cakes have been kid approved in our home! They love that they taste great and are colorful and I love that they are packed full of nutrients!

This is also a budget friendly meal as it uses simple, inexpensive ingredients most of you will have in your stores at home.

How to make Paleo Sweet Potato Tuna Cakes

• Preheat oven to 400 degrees F.
• Spray a baking sheet with non-stick cooking spray or add a layer of parchment paper and set aside.

• In a medium bowl, add all ingredients and combine using clean hands.
• Use a ⅓ measuring cup to scoop up the mixture and then form into patties.

• Place the shaped patties onto the prepared baking sheet.
• Bake in a preheated oven for 20-23 minutes, flipping halfway through.

• Remove from oven.
• Serve with your favorite dipping sauce, guacamole, or a squeeze of fresh lime juice.
• Also makes a great addition to a green salad.

Recipe ingredients

• POTATO: I use shredded sweet potato raw in this recipe, sweet potatoes are a great ingredient as they are naturally high in fiber.
• TUNA: I use canned tuna in water, rather than oil or brine as it is the healthiest option. But at a push other canned tuna will work in these tuna patties.
• FLOUR: I use cassava flour which is a great gluten-free flour made with cassava root. Tapioca flour, rice flour or potato starch would be ideal gluten-free alternatives. If not following a gluten free diet you can substitute with all purpose flour.
• PEPPERS: I add minced red bell pepper and minced jalapenos with the seeds removed to add crunch and flavor to these delicious fish and sweet potato patties.
• EGGS: I use 2 eggs to help bind the fish patties together.
• SEASONING: I flavor these tuna patties with chili powder, garlic powder, onion powder and Himalayan pink salt.

Flavor variations

• You can use any canned fish to make these Sweet Potato Fish Cakes. Canned salmon or crab would be a great alternatives.
• Swap shredded sweet potato for regular potato.
• I’ve kept the spicing on the milder side with some chili powder and minced jalapenos. However, if you like your food really spicy you could add some red pepper flakes, or some diced red chili.
• Stir through some freshly chopped herbs like cilantro, parley, basil or dill.
• Add a burst of citrus by stirring through some finely shredded lemon zest.

Serving suggestion:

These Paleo Sweet Potato & Tuna Cakes are super versatile. You can serve them as an appetizer or main dish for lunch or dinner. If serving as a main dish, I like to add a green salad, or a tomato salad alongside.

I’ve served mine with creamy guacamole, but you can serve them with your favorite dipping sauce, eg Sriracha, sweet chili sauce, mayonnaise, a tomato or sweetcorn salsa, and even a squeeze of fresh lime juice.

Double up the recipe and adjust the size of the patties to bite-sized fish cakes and they make a great appetizer when you are feeding a crowd.

Recipe hints & tips:

• Fish cakes need gentle handling so they don’t fall apart. Once you have shaped them into patties, lay them gently onto the baking sheet and take care when turning the patties over once they are in the oven.
• If making ahead or freezing the sweet potato and tuna cakes, place a layer of baking paper between the fish cakes to stop them from sticking together.

FAQs

Can I make ahead sweet potato tuna cakes?

These sweet potato tuna cakes can be made ahead, then cooled and stored in the refrigerator for up to 3 days. When ready to enjoy, place them on a baking sheet lined with baking paper and heat up in a warm oven.

Can I freeze sweet potato tuna cakes?

Once cooked, allow the tuna patties to cool completely, before placing into an airtight container in the freezer for up to 3 months. Place a sheet of baking paper between each layer of fish cakes. When ready to enjoy defrost overnight in the refrigerator.

Try these other great fish based recipes here at When is Dinner:

• Oven Baked Tilapia
• Teriyaki Salmon Bowls with Spicy Mayo
• Mediterranean Tuna Salad
• Oven Baked Salmon

These are a few items I find helpful when preparing this Paleo Sweet Potato Tuna Cakes in my own kitchen:

Cuisinart CTG-00-BG Boxed GraterProgressive International Can ColanderCuisinart CTG-00-SCHP Stainless Steel ChopperSpring Chef Heavy Duty Stainless Steel Metal Measuring Spoons for Dry or Liquid, Fits in Spice Jar, Set of 6OXO Good Grips Mixing Bowl Set with Black Handles, 3-PieceMade Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside OutPaleo for Beginners: Essentials to Get StartedThe Sweet Potato Lover’s Cookbook: More than 100 ways to enjoy one of the world’s healthiest foodsThe Sweet Potato CookbookThe 50 Most Delicious Canned Tuna Recipes (Recipe Top 50’s Book 40)