SPICY SWEET POTATO AND TUNA PATTIES

PREPARATION TIME: 15 MINS

(+ COOLING)

COOKING TIME: 15 MINS SERVES 2 (AS A MAIN)

400g orange sweet potato,

peeled, chopped

21/4 tsp olive oil

1 brown onion, finely chopped 2 tsp Valcom Authentic Thai

Red Curry Paste

185g can tuna in springwater,

drained, flaked

125g can corn kernels, rinsed

and drained

25g (1/3 cup) fresh breadcrumbs, made from wholemeal grain bread

60g egg, lightly whisked Salad

1 small lebanese cucumber,

peeled into ribbons

1/2 cup coriander leaves 1 cup bean sprouts

1/2 small red capsicum, cut

into short thin strips 1 Tbsp fresh lemon juice 2 tsp sweet chilli sauce

1 Steam the sweet potato in a steamer basket set over a saucepan of simmering water for 5-6 minutes or until very tender. Transfer to a medium bowl and mash until smooth.

2 Meanwhile, heat 1/4 tsp of the oil in a small non-stick frying pan over medium. Add the onion and cook, stirring occasionally, for

4-5 minutes or until softened. Add curry paste and cook, stirring, for 1 minute. Set aside in the pan for 5 minutes to cool slightly.

3 Stir onion mixture, tuna, corn, breadcrumbs and egg into the sweet potato until well combined. Divide mixture into 6 patties.

Heat half the remaining oil in a large non-stick frying pan over medium. Cook half the patties for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate and cover loosely with foil. Repeat with remaining oil and patties.

4 To make the salad, combine the cucumber, coriander, bean sprouts and capsicum in a bowl. Whisk the lemon juice and sweet chilli sauce in a small jug and toss into the salad to combine. Serve tuna patties with the salad.

COOK’S TIP

You can replace the canned tuna with the same amount of canned salmon, if you like.