Sweet potato and Tuna Balls

Serves 4

Serve these seriously delicious little tuna cakes on a bed of fresh, minted cucumber ribbons anointed with Wellingtons sweet chilli sauce.

Ingredients:

For the balls:

3 medium sized cooked sweet potatoes

3 cloves crushed garlic

1 ear sweet corn, kernels removed

1 teaspoon grated fresh lime zest

1 finely chopped fresh chilli (optional)

½ cup chopped coriander

3 spring onions with tops, finely sliced

1 can drained John West Tuna Chunks roughly flaked

Flour for dusting

Oil, for frying

For the salad:

Cucumber ribbons in Sweet Chilli Sauce

½ English Cucumbers

A small handful of fresh mint

Juice and zest of 1 lime

¾ cup Wellingtons Sweet Chilli Sauce

½ grated fresh ginger

Method:

For the balls:

Mix together the sweet potatoes, garlic, corn, lemon zest, chilli, coriander and spring onions and once that is mixed together stir in the tuna.

Mould into balls and dust with flour.

Place the tuna cakes in the fridge to set for 1 hour.

Heat the oil in a large frying pan and fry the tuna cakes till golden; drain on paper towels.

For the salad:

Using a potato peeler make cucumber ribbons, chop the mint and stir in the lime juice, lime zest and Wellington’s sweet chilli sauce and ginger.

Stir together and serve alongside the Tuna cakes.

Tip: To ring the changes you can Mix together sesame seeds and corn flour and Dip each ball into beaten egg and then roll in the sesame seeds, coating well, and chill for 1 hour before frying.

Serve warm on minted cucumber ribbons.

Serve some extra Wellingtons sweet chilli sauce on the side if you like.

#tuna #sweetpotato #happies