Sweet Potato and Tuna Treats are easy to make, cheap and super tasty.
This take on conventional fish cakes makes a great portable lunch or snack. The reason I like the logs is that I’ve known children who won’t eat them in a round shape, but will happily eat them like this – I’m sure it’s because they resemble chips! If you’ve got a big chip fan, these are a much healthier alternative. If you have leftover cooked fish, you can use it instead of the tinned tuna. Any uncooked logs can be frozen for later use. Simply thaw and cook as needed.
Cooking time: 1 hour
- 500g sweet potatoes, peeled and chopped into large chunks
- 2 garlic cloves, peeled
- 185g tinned tuna, drained
- 3 tablespoons parmesan cheese, finely grated
- 1 tablespoon flat-leaf parsley, finely chopped
- 3 tablespoons wholemeal plain flour
- 1 large egg, lightly beaten
- 75g fresh wholemeal bread crumbs
- 2 tablespoons light olive oil
- mayonnaise to serve
Put the sweet potato and garlic cloves in a saucepan, pour in enough water to cover and bring to the boil. Cook for 15 minutes, or until tender. Drain, then return to the pan and cook over low heat for about 30 seconds, or until dry. Remove from the heat and mash together until smooth. Refrigerate until cool.
Mix the tuna, parmesan and parsley into the sweet potato mash, breaking up any large chunks of tuna. Using your hands, form the mixture into logs, about 7cm long. (Set some mixture aside to purée for baby.)
Place the flour, egg and breadcrumbs in separate bowls. Dust the logs first with flour, then dip in the egg, and coat with breadcrumbs. Refrigerate for 1 hour to firm up.
Heat 1 tablespoon of the oil in a large frying pan over medium heat. Cook half of the logs for about 5 minutes, turning to cook evenly until golden all over. Repeat with the remaining oil and logs until all are cooked.
Drain on paper towels. Serve warm or cool with herb mayonnaise, if liked.
Recipe taken from Something for Everyone, by Louise Fulton Keats
Bring the whole family together for deliciously healthy meals with Something for Everyone. Louise Fulton Keats provides simple solutions for family meal times, from starting babies on solid foods and managing fussy toddlers, to broadening your family’s culinary horizons and avoiding having to cook two dinners every night. Each recipe contains nutritional advice to help you cater to the needs of every member of your family. Accompanied with beautiful photography throughout, Something for Everyone gives you all you need to instil a love of good food and healthy eating in your household.
You can purchase Something for Everyone at cooked.com.
Published by Hardie Grant
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