| 2.4 | can | tuna (assuming 5oz cans) |
| 0.4 | can | chickpeas (assuming 15 oz cans) |
| 1 | taste | olive oil |
| 2 | unit | sweet potato, chopped |
| 1 | unit | red pepper, finely diced |
| 1 | unit | yellow onion, finely diced |
| 1 | clove | garlic, minced |
| 0.3 | bunch | chives, chopped |
| 2 | tbsp | lemon juice |
| 1 | unit | egg |
| 0.75 | tsp | salt |
| 0.5 | tsp | black pepper |
| 1 | tsp | paprika |
| 0.3 | bunch | parsley, for garnish |
https://www.livingchirpy.com/easy-paleo-canned-tuna-fish-cakes/#recipe
Dice the sweet potato into smallish cubes and boil for 10 minutes in salted water. They should be fork tender.
While the sweet potato boils, sauté the diced red pepper and onion in a little bit of oil until the onion is soft.
Drain the chickpeas. Mash or pulse in a blender briefly to make more of a tuna-y texture. Use chickpeas for the vegetarian version in place of tuna.
Now mix everything together in a mixing bowl until well combined. I use a wooden spoon to smash the potato as I mix, leaving slightly chunky.
Form the mixture into fish cakes.
Heat up oil in skillet over a medium high heat. Once the pan is hot – carefully place the fish cakes in the pan and allow them to get a good golden brown sear on each side. Let them sit for at least 3 minutes per side.