Tuna & Sweet Potato Cakes with a Tahini Dipping Sauce

This fantastically inventive guest recipe was put together by Ruth of Nutritiously Naughty. Be sure to follow her social links at the bottom of the page for more inspiration.  Here is the recipe in her own words:

These gluten free, low FODMAP tuna and sweet potato cakes make the perfect healthy snack or as part of a main meal with some dressed salad leaves.

(Makes 6-8)


150g sweet potato (peeled)
100g carrot (peeled)
1 240g can of Fish4Ever Sustainably-fished Skipjack Tuna Chunks in Brine (drained)
30g grated courgette
1 large egg
1 tbsp fresh chives, chopped
2 tsp tamari
½ tsp cayenne pepper
½ tsp ground coriander
2 tbsp brown rice breadcrumbs (white works too)
Pinch of salt & black pepper
Dipping sauce:
2 tbsp tahini
1 tsp garlic infused olive oil
1 tsp ground cumin
Juice of ½ a lemon
2 tbsp cold water
Pinch of salt


Start by roughly chopping the sweet potato and carrot into 1 inch chunks and steaming them for 15 minutes, or until they become soft

Leave the sweet potato and carrot to cool before mashing them in a bowl

Press the courgette between pieces of kitchen towel to squeeze out any excess liquid

Add the courgette and all the other ingredients for the patties to the bowl and stir with a fork until the mixture is evenly combined

Heat a small amount of garlic infused olive oil in a pan over a medium heat

Press spoonfuls of the mixture between your hands to form a burger shape

Fry on each side for 2-3 minutes until starting to brow

To make the dipping sauce, simply mix all the ingredients together


For more inspiration click here.




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