

Ingredients (serves 8)
- 600g Sweet Potatoes (peeled, chopped, boiled and mashed)
- 2 x 160g Tuna in Spring Water or Brine (drained and flaked)
- 2 Spring Onions (chopped)
- 2 Eggs (beaten)
- 4 Slices of Wholemeal Bread (made into breadcrumbs)
- 1 Lemon (cut into wedges)
- ½ Lettuce (washed and shredded)
- 4 Tomatoes (washed and cut into quarters)
- ½ Cucumber (washed and cut into slices)
Method
Pre-heat oven to 180F / 350F / Gas Mark 4
- Mix the potato, tuna, spring onions, and half the egg together.
- Divide the mixture into 8 equal pieces and shape into small cakes.
- Dip the fish cakes in the egg, followed by the breadcrumbs until coated on all sides.
- Bake in the oven for about 20 minutes until heated through.
- Serve with lemon wedges and prepared salad
