SWEET POTATO FISH CAKES
INGREDIENTS:400g sustainably caught canned tuna
Handful spinach - chopped
1 small sweet potato - grated
1/2 cup peas
2 eggs
1 tbsp sesame seeds
1/2 - 1 cup coconut cream
1 tsp thai red curry paste
1/2 cup coconut flour
METHOD:Preheat oven to 175 degrees.
In a small pot or frypan add the sweet potato, coconut cream and curry paste. Cook until sweet potato becomes soft and is able to be mashed which a fork (you may need to add a little more coconut cream as you go depending on the size of your sweet potato).
Add all of the ingredients into a large bowl and mix thoroughly. Roll the mixture into balls.
Heat 1 tbs coconut oil in a pan over medium high heat and brown for 2 minutes each side.
Transfer to a baking tray and place in the over for 15 minutes to cook through.
Serve with Sauteed Veggies, in a salad or in a poke bowl.