Easy Paleo Canned Tuna Fish Cakes

This is a simple and easy recipe for Canned Tuna Fish Cakes. Only 8 ingredients and 30 minutes needed. Gluten-Free. Paleo. Whole 30. Healthy.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

  • 3 cans of Tuna
  • 2 Sweet Potato (Approximately 2 Cups Chopped)
  • 1 Red Pepper (Finely Diced)
  • 1 Yellow Onion (Finely Diced)
  • 1 Garlic Clove (Minced)
  • 1/4 cup Chopped Fresh Chives
  • 1/2 Lime (Juice)
  • 1 Egg
  • 1/2 tbsp Salt (I used course salt, so useless if you’re using fine table salt)
  • 1/2 tsp Ground Black Pepper
  • 1 tsp Paprika

Instructions

  • Dice the sweet potato into smallish cubes and boil for 10 minutes in salted water. They should be fork-tender.
  • While the sweet potato boils, sauté the diced red pepper and onion in a little bit of oil until the onion is soft.
  • Now mix everything together in a mixing bowl until well combined. 
  • Form the mixture into fish cakes. I used 1/4 cup per cake and this yielded 12 cakes.
  • Heat up oil in a skillet over medium-high heat. Once the pan is hot – carefully place the fish cakes in the pan and allow them to get a good sear on each side. Let them sit for at least 3 minutes per side.
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