Tuna & Sweet Potato Rissoles

Sweet potatoes can help prevent cancer as they are high in antioxidants and protect against the effects of aging.  Sweet potatoes are high in Vitamin B6, Vitamin C, Vitamin D, iron, magnesium and potassium.

  • 2 x 185g cans tuna in spring-water, drained, flaked
  • 3 medium sweet potatoes, peeled and roughly cut
  • 3/4 cup almond meal or wholemeal breadcrumbs
  • 1 egg, lightly beaten
  • 1/2 bunch coriander, chopped
  • 3-4 shallots, chopped
  • 1-2 cloves of garlic, chopped
  • 1 chilli, chopped
  • Lemon wedges, to serve
  • Coconut oil
  • Salt and pepper to taste 
  1. Steam sweet potatoes until soft. Once soft, transfer sweet potatoes into a bowl, mash and set bowl aside to cool. 
  2. In a frying pan, add a teaspoon of coconut oil. Over medium heat, cook garlic and shallots until soft. Add to the mashed sweet potato.
  3. Add tuna, egg, chilli, coriander, almond meal, salt and pepper into the mashed sweet potato. Stir until well combined.
  4. Add almond meal and fold the mixture until it's not sticking to your fingers. If a little sticks, don't worry it's fine. 
  5. Divide mixture into 6-8 equal portions and shape into 2cm thick patties. 
  6. Heat a little coconut oil in a pan and cook your patties until brown on either side.
  7. Serve warm with a side of salad and lemon wedges. Enjoy!
Serves 6-8


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