Sweet Potato and Seafood Patties
Looking for some fishy inspiration, these patties could be your next lunchtime treat. Nutrient rich, these patties are quick, tasty and filling and comprise of sweet potato, tunafish, oregano and turmeric but have the added bonus of being very versatile in terms of mixing-up ingredients, herbs and spices. They can also be batch-cooked and then frozen; ready to use on days that you don't feel like cooking for the family.
The sweet potato is a naturally sweet-tasting vegetable, and the natural sugars are slow-releasing - which help to keep those sugar-levels balanced. I advocate this quite a bit in my posts! At this time of year, increasing our vitamin C is very beneficial in warding off colds and flu and sweet potatoes are a good source. Additionally they contain the minerals: magnesium and iron for immune functioning and anti-stress properties.
I've used tunafish in this version - a great way to include the recommended 2 portions of fish per week, and a good way to include some omega-3 fats into your diet. Of course, the tunafish can be replaced with courgette for a vegetarian option, and other herbs and spices introduced. Currently, tumeric is my preferred spice; it's so flavoursome and can help maintain a healthy digestive system. Try to use organic where possible for maximum optimisation.
- 225g (8oz; 2 cups) tuna fish, cooked
- 225g (8oz; 2 cups) sweet potato, cooked and mashed
- Pinch of pink himalayan salt
- Oregano, dried
- Tumeric, organic preferably
- Flour (personal choice)
- Sesame seeds (optional)
Preheat the oven to 160c, 310f, Gas mark 3. Mix together the sweet potato, tuna fish, oregano, tumeric and salt. Make into patties and roll each one in flour. Add a sprinkling of sesame seeds if desired. Bake for 20 -30 minutes, turning once.
mouth-watering to share?