Easy Paleo Canned Tuna Fish Cakes

This is a simple and easy recipe for Canned Tuna Fish Cakes. Only 8 ingredients and 30 minutes needed. Gluten-Free. Paleo. Whole 30. Healthy.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

• 3 cans of Tuna
• 2 Sweet Potato (Approximately 2 Cups Chopped)
• 1 Red Pepper (Finely Diced)
• 1 Yellow Onion (Finely Diced)
• 1 Garlic Clove (Minced)
• 1/4 cup Chopped Fresh Chives
• 1/2 Lime (Juice)
• 1 Egg
• 1/2 tbsp Salt (I used coarse salt, so useless if you’re using fine table salt)
• 1/2 tsp Ground Black Pepper
• 1 tsp Paprika

Instructions

• 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.
• Now mix everything together in a mixing bowl until well combined. 
• Form the mixture into fish cakes. I used 1/4 cup per cake and this yielded 12 cakes.
• Heat up oil in a skillet over medium-high heat. Once the pan is hot – carefully place the fish cakes in the pan and allow them to get a good sear on each side. Let them sit for at least 3 minutes per side.

Credit to livingchirpy