Sweet Po­tato and Tuna Fish­cakes

Women's Health (UK) - - BOSSING IT -

cals fat carbs pro­tein serves 515 20g 59g 21.2g 4

PRO­TEIN-RICH • HIGH IN OMEGA-3 • DAIRY-FREE IN­GRE­DI­ENTS 560g sweet po­tato, cut into 1.5cm cubes • 1 spring onion, thinly sliced

• hand­ful of fresh co­rian­der, roughly chopped • 2 tbsp pump­kin seeds • 125g tinned tuna, drained • 1½ tbsp olive oil • 4 pitta breads, toasted • 50g baby spinach leaves • 1 lemon, quar­tered, to serve

For the hum­mus: 400g can chick­peas, drained and rinsed • 1 gar­lic clove, crushed • ½ tsp dried chilli flakes • 2 tsp ground cumin •

1 tbsp lemon juice • 1½ tbsp olive oil • 60ml wa­ter


1. Put the sweet po­tato in a mi­crowave­proof bowl (no ex­plo­sions on our watch) and cover. Heat for 6 mins or un­til very ten­der, stir­ring ev­ery 2 mins.

2. Add the spring onion, co­rian­der and pump­kin seeds, sea­son, then mix well, mash­ing some of the po­tato. Flake through the tuna and stir.

3. Now it’s time to roll up your sleeves. Shape the mix­ture into 8 fish­cakes and ar­range them on an oven tray. Re­frig­er­ate for 20 mins.

4. Mean­while, to make the hum­mus, com­bine the chick­peas, gar­lic, chilli flakes, cumin, lemon juice and oil in a food pro­ces­sor and blitz un­til smooth. While you’re blend­ing, grad­u­ally add the wa­ter un­til it’s all mixed in and then sea­son to taste. Serve the hum­mus with a lit­tle ex­tra cumin, if you like.

5. Heat the oil in a non-stick fry­ing pan over a medium heat and cook the fish­cakes in batches for 4 mins on each side or un­til golden brown.

6. Serve with hum­mus, pitta bread, spinach leaves and lemon wedges.

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