Ingredients
- 300 g (10.5 oz) tuna in spring water, flaked
- 2 green onions (spring onions), chopped
- 3 tablespoons olive oil
- 1 egg
- Freshly ground black pepper
- 100 g (3 1/2 oz) polenta
- 600 g (1 1/3 lbs) sweet potatoes, peeled and chopped
Method
- Simmer the sweet potatoes for 20 minutes, then drain and mash.
- Add the green onions, tuna and egg.
- Season with pepper and mix well.
- Divide the mixture into 8 pieces and shape them into patties.
- Put the polenta on a plate and use it to dip the fishcakes until they are coated all over.
- Heat the oil and fry the fish cakes on each side until they are golden.
- Serve with a tomato salad and lemon wedges.