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Tuna Fishcakes and Sweet potato wedges with Kale pesto

Written by Sophie

This went down really well with a couple of my friends as a healthy lunch option and the leftovers quickly found a home with Ian when he came across them…

Really simple to make, really nutritious, filling and delicious.  It’s also dairy-free, gluten-free and Paleo as well as being made with simple ingredients that you might already have in your cupboard or can be easily bought from your local supermarket.

Ingredients:

Tuna Fishcakes (serves 4):

  • 3 x cans of Tuna (drained)
  • 3 x Eggs
  • 3 tbsp Coconut Flour
  • 12 green Olives finely chopped
  • 1 x red onion, finely chopped
  • bunch of dill finely chopped

Kale pesto:

  • handful of cashews
  • handful of basil
  • 2 handfuls of kale (cooked)
  • 1 garlic clove, crushed
  • 1/2 lemon

Sweet Potato wedges:

  • 4-5 medium sized sweet potatoes
  • 2 tsp coconut oil
  • 1 tsp paprika
  • 1/2 tsp pink himalayan/rock salt

Directions

Heat the oven to 180°C. Wash the sweet potatoes and chop them into medium sized wedge chunks (leaving the skin on). Melt the coconut oil and combine well with the paprika, salt and potatoes.

Spread out on a baking tray and put in the oven for about 35-40 minutes.

Mix all of the tuna fishcake ingredients together really well. Form into small ‘patty’ shapes (I made around 8-9) and put aside on a plate ready to cook once you’ve made the pesto.

Boil the kale for 4-5 minutes, then drain and really make sure you’ve got all the excess water out.  I then put this in a nutribullet with the cashews, brazil nuts, crushed garlic and the juice of half a lemon.

If you haven’t already, make sure you check on the wedges at this point and give them a shake/turn over so that they cook evenly.

Heat 1 tsp coconut oil in a large flat frying pan and as soon as it’s all melted and evenly distributed across the pan, start to add the fishcakes in (placing them carefully so that they don’t break). Start on a relatively high heat and cook for about 4-5 minutes on each side, then reduce the heat and leave to cook for a further 5 minutes (turning regularly and moving them around if you need to).

Once everything is cooked, either serve straight onto plates or put out for your friends to serve themselves.  I served with a side salad of rocket & cherry tomatoes with a balsamic dressing (just balsamic, olive oil and dijon mustard) which went really well.

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