(Tinned) Tuna Fishcakes

Serves 6-8 


2 tins tuna, drained  

2 large sweet potatoes, peeled and boiled

½ onions, finely chopped and fried off

2 eggs

1 bunch parsley, chopped

½ bunch of dill, chopped

Juice of one lemon

Zest of ½ lemon, grated

Salt and pepper, to taste 

Coconut oil for frying

Flour (such as white rice flour) for dusting

Lemon for serving 


  1. Drain the tuna and set aside.
  2. Boil the sweet potato until soft. Once boiled, mash well with a fork. 
  3. Mix all the ingredients together. 
  4. Make little balls, about half the size of your palms, and flatten. 
  5. Dust the fish cakes in flour to prevent them from sticking to the pan. 
  6. Fry off fish cakes over medium heat, until golden brown. 
  7. Serve with lemon. 

Image Source: https://tasteandsee.com/tuna-cakes/



Related Posts

It’s a Gut Feeling

Did you know that Hippocrates proclaimed, “All disease begins in the gut,” nearly 2500 years ago? And he wasn’t wrong! Your gut health is more

For a better healthier lifestyle, subscribe to our newsletter packed with healthy recipe ideas and tips from our experts.