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Crumbed fishy cakes

A healthy and delicious recipe that's perfect for kids. Tuna is a great source of protein and omega-3 fatty acids. They're coated in crispy quinoa breadcrumbs that adds texture and flavour to the cakes. Kids will love the fun and playful shape of these cakes, and parents will love how easy they are to make.
Course: dinner, eating right, lunch

Equipment

  • saucepan
  • mixing bowl
  • frying ban

Ingredients

  • 800 g sweet potato, peeled coarsely chopped
  • 425 g can tuna in springwater drained well
  • 1 shallot, finely chopped
  • 1/3 cup wholemeal plain flour
  • 2 eggs
  • 12 slices wholemeal bread
  • 1 cup shredded parmesan
  • 3/4 cup quinoa
  • 1/4 cup olive oil
  • baby cos lettuce to serve
  • Lebanese cucumber ribbons,

Instructions

  • Tear the bread, including crusts, into large coarse pieces and place in the bowl of a large food processor.
  • Process for 30 seconds - 1 minute or until fine crumbs form
  • Transfer to a large bowl. Stir in the parmesan and quinoa
  • Cook the sweet potato in a large saucepan of water for 12-15 minutes or until tender.
  • Drain and mash well. Set aside for 10 minutes to cool slightly
  • Add the tuna (be sure it is drained well)and shallot to the saucepan
  • Season with salt and pepper and mix until well combined
  • Shape 1/4 cupfuls of the mixture into 12 patties
  • Spread the flour over a large dinner plate
  • Beat the eggs in a shallow bowl.
  • Spread the bread crumb mixture over a large dinner plate
  • Press 1 patty gently into the flour, then into the egg followed by the bread crumb to coat completely.
  • Place on a tray or large plate
  • Repeat with the remaining patties
  • Place in the fridge for 30 minutes to chill (or if time doesn't allow, at least 10 minutes - this helps them to keep their shape)
  • Heat the oil in a large non-stick frying pan over medium heat (you know the oil is ready when a bread crumb added to the oil sizzles immediately)
  • Cook the patties in batches of 4-6 for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel to drain.
  • To freeze cooked cakes: Allow cooked cakes to cool completely at room temperature before wrapping in lots of 2 in a single layer(that means not stacked) in plastic wrap. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in a warm oven, a frying pan over medium heat or in the microwave.
  • To freeze uncooked cakes: Wrap cakes in lots of 2 in a single layer in plastic wrap. Freeze for up to 3 months. Thaw in the fridge overnight and continue from step cooking the patties.