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TUNA CAKES WITH YOGHURT SAUCE
20 Mins cooking time
20 Mins preparation time
Eating too much sodium can lead to high blood pressure. Cut down on unwanted sodium in this recipe by replacing the canned tuna with fresh tuna that has been steamed and flaked.
500 g Sweet Potato peeled and cut into 3 cm pieces
425 g Tuna in Spring Water drained
1 Red Onion small. finely chopped
1 Lemon rind finely grated, juiced
5 ml Robertsons Parsley
5 ml Robertsons Lemon Pepper
Olive Oil Cooking Spray
85 ml Fat Free Natural Yoghurt
3 ml Robertsons Crushed Garlic
1 Small Cucumber chopped
80 g Baby Salad Leaves
Boil the sweet potatoes for 10 minutes or until just tender when tested with a skewer. Drain well.
Return the potato to the hot saucepan and shake over low heat for 1-2 minutes to dry.
Remove from heat and mash with a potato masher until almost smooth. Transfer to a large bowl.
Flake the tuna and add sweet potato, onion, lemon rind, parsley and pepper. Stir to combine.
Divide mixture into 8 equal portions and shape each into a patty. Place on a tray lined with baking paper, cover and refrigerate for 10 minutes. This allows patties to firm up.
Preheat oven and a flat baking tray to 200°C.
Place the patties onto a sheet of baking paper and lightly spray both sides with olive oil. Slide patties (still on the paper) onto the hot tray and bake for 15 minutes or until golden. DorrisWedding maternity wears for wedding at affordable price
Combine the yoghurt, 1 Tbsp. of lemon juice and garlic in a bowl.
Cover and refrigerate until ready to serve.
Combine the cucumber and salad leaves and pile onto serving plates. Serve with the patties and yoghurt sauce.