ravenously

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tuna sweet potato paleo cakes

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Made these from an issue of AllRecipes magazine that came to my house for some reason. After a little Googling, I was about to be annoyed that they’d stolen the recipe from Nom Nom Paleo, but then turned the page and saw that the writer of that blog is the author of this recipe… so there you go. The only difference is ghee vs. olive oil, and specifying zest in teaspoons vs. per lemon.

  • 1 1/2 lb sweet potatoes
  • 1 (10-oz) can tuna packed in water, drained
  • 3 green onions, thinly sliced
  • 2 Tbsp finely minced cilantro
  • 1 1/2 tsp finely grated lemon zest
  • 1 Tbsp minced jalapeno pepper
  • 2 large eggs
  • 2 Tbsp olive oil
  • 3/4 tsp salt
  • 1/2 tsp crushed red pepper
  • black pepper to taste

Preheat oven to 400 degrees, pierce potatoes and roast till soft, about 45 mins. Cool, peel, mash. Reduce oven temp to 350.

Combine all the other ingredients and spoon into prepared muffin tins (greased or lined, I used silicone muffin cups and had enough batter for 14 of them). Bake till a toothpick comes out clean, about 35 mins. Serve with lemon wedges.

Next time, I think I’d microwave the sweet potatoes (had to do this anyway since they were too firm to mash after I peeled them and put them in the bowl), add another egg since they seemed to be falling apart a bit, and maybe some fresh parsley. It all seemed like way too much in the way of fresh herbs but it was really nice, actually.

 

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Written by orata

March 22, 2017 at 12:32 am

Posted in recipes

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