So, I’m still here and I’ve still been cooking y’all . ? The craziness has not stopped since summer. Every week it has been one thing after another..but, so goes it with family , careers , and hobbies. I’ve still been cooking a lot of yummy things, but, it takes significantly longer to measure / try out different seasonings and write them down for y’all..so bare with me..More recipes are coming!!
The one I have today was sort of inspired by my shellfish allergy…I’ve never been able to eat crab cakes, and I hear that they are delicious!! I decided to try to make one with fish , and to make it healthier. AKA…NOT deep fry it . LOL. I also opted to use sweet potatoes in the place of flour and I think it gives it a nice contrast to the fish. These are paleo-friendly , easily transportable, and great for kids’ lunches since there are no raw ingredients. ?
The key with making these is getting them to “stay together”…Since there really isn’t a binding agent (flour /gluten, eggs, etc) you are going to have to work a little harder. If you want to add a little almond flour (1 -2 tbsp ) you could do that to help it thicken up..I like to keep the fats lower , so I don’t add it. I have tried making these bigger-hamburger patty size, and it is even harder, so you might want to keep them small like I did. I used an ice cream scoop to keep the sizes fairly consistent and then smashed them down a little in the skillet. Here is the trick for getting them to stick together : you’re going to have to cook them wayyyyy longer than you think , on high heat. Until you think they are burning . There’s nothing raw in it, so it doesn’t have to be cooked technically, this is just to get them to stick together. It will probably take about 5 minutes on one side. Once you have them nice and crispy on one side, you don’t have to cook the other side as long. You may also want to cut the recipe in half. It made 41 small (meatball sized) patties. You could also opt out of the dill for finicky toddlers , but I like it ? A lot of the ingredients are interchangeable, making this a very versatile recipe..You could swap out the fish for a fresh fish or shredded chicken. You could swap out the type of bacon , sugar, or potatoes. I have tried all of those and its been great-although this sweet potato and tuna combo is the one I’ve made the most over the years.
- 3 large (12 oz) cans of solid water albacore tuna in water, drained
- approximately 3-4 large sweet potatoes ; about 550grams cooked
- 2 slices of HEB maple turkey bacon , chopped / diced
- 1 serving (80 grams ) of frozen Pictsweet seasoning onion blend
- 1 tsp of BetterBody Foods Organic Coconut Sugar, 1.5 Pound (or sweetener of your choice)
- 3 tbsp of Bob's Red Mill Unsweetened Flaked Coconut, 12 Ounce (3/4 LB ) 340g
- 1/4 tsp dried parsley flakes
- 1.4 tsp dried dill
- approximately 3 tbsp of coconut oil for coating pan , divided, use as needed.
- Preheat oven to 450*. Bake sweet potatoes for 30-40 minutes , or until softened. You could also boil them if you wanted. Either way, just get them cooked until soft and mash-able. Peel skins off after cooking and before mixing with other ingredients.
- Lightly coat a skillet with oil, medium heat. Add PictSweet onion/pepper seasoning blend and chopped slices of bacon. Cook until crispy.
- In a large mixing bowl, add cans of tuna (drained). Break apart. Add seasoning. Add all other ingredients except the coconut oil. Mix very well, until most lumps are gone.
- Form into small , 1.5′ “balls”. I used an ice cream scoop. You can line them up on wax paper or the counter.
- On medium heat, add about 1/2 tbsp of the coconut oil.
- Add the tuna “balls” into the skillet..smash them a little to flatten into “patties”. Let them cook for a WHILE . If you try to flip them and they fall apart, you didn’t cook them long enough. Repeat for several batches…You could use a pancake griddle or electric skillet to do more at once and it works well! For some reason, with each batch , they stick together and get crispier…The oil probably makes a good coating on the bottom of the skillet and facilitates this ?
Approximate Macros / Nutritional Info :
- makes about 41 small tuna cakes
- each one is about : 46 Calories, 1.5g Fat, 3.1g Carbs, 4.8g Protein
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