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Tobie Puttock’s recipe for sweet potato and tuna fish cakes

Serves: Four


300g peeled and roughly chopped sweet potato

300g fresh tuna mince

15g almond meal

1 egg

1 teaspoon of hot paprika

Pinch of sea salt and freshly cracked pepper (approx 1g each)

Small handful flat leaf parsley, finely chopped

Small handful picked dill, roughly chopped

1 tablespoon of extra virgin olive oil


1. Pre-heat the oven to 200C

2. Line a baking tray with baking paper.

3. Place the sweet potato into a pot large enough to comfortably hold them, cover with cold water, add a good pinch of salt and bring to a simmer for 15 minutes or until tender. Strain and allow to sit in the colander.

4. Place the sweet potato into a large mixing bowl and mash using a potato masher. Once mashed add the tuna, almond meal, egg, paprika, parsley, dill, salt, pepper and mix thoroughly, finally fold through the herbs.

5. Drizzle the extra virgin olive oil over the baking paper. Shape the mixture into four patties and place onto the baking paper.

6. Cook in the pre-heated oven for 10 minutes, flipping them at half time.