These simple Thai Sweet Potato Fish Cakes are super healthy with no butter or cream. Low fat, high protein and utterly yummy . Plus I made by mistake in 35 minutes after a quick rummage around in the kitchen.
Food is one of our greatest pleasures and our body is our greatest ally. Nourish & hydrate your body well and it will protect and defend you both in times of stress as well as joy.
Sadly, too many of us are conditioned to think we are time poor when it comes to preparing healthy, tasty meals, but honestly, with a little forward planning and prepping, eating well is easy.
Keep your store cupboard ‘hunger proofed’ with simple basics, like the ones used here and be imaginative. It really is easy to produce great, inexpensive meals from store cupboard staples and it is very, very hard to go wrong with whole foods.
- 600g sweet potato
- 4 spring onions, finely chopped
- 2 tsp Thai spice mix (I use Barts)
- 80g breadcrumbs
- 2 cans of tuna
- 1 tbsp lime juice
- 1 garlic clove
- 1 tsp chilli flakes
- 1 tsp coconut oil (or olive oil)
- Salt & pepper to season
- Peel, chop and boil sweet potatoes and boil until cooked, approx 15- 20 minutes.
- In a mixing bowl; combine the rest of ingredients, except coconut oil.
- Drain and mash sweet potato and spread out on plate to cool (so much quicker than leaving in the pan).
- Once cooled, add it to the bowl with your tuna and spices, mix thoroughly by hand and form into 6 fish cakes. Put on plate. These need to be handled very carefully or they may fall apart.
- Heat the olive oil in a large frying pan on a low heat and very gently fry the fish cakes for around 4-5 minutes per side. Again, taking care when turning.
Serve with a dipping sauce (go low sugar) and salad. x
Why not sign up for my 5 Top Tips To Change Your Eating handout.
TIP. Buy a new spice every week. They last ages and can quickly change a simple meal into something special. Be bold and just go for it!