• 1 small jar (150g) of white Ortiz tuna in olive oil
• 1 egg (or 1 tbsp flaxseed soaked in 3 tbsp water for a vegan version)
• 3 tablespoons breadcrumbs (or ground oats)
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1-2 cloves garlic, mashed
• ½ cup spring onions, finely chopped
• ½ cup red bell pepper, finely chopped
• ½ cup corn, boiled
• ½ cup parsley, finely chopped
• 1 level teaspoon smoked paprika
• 1 level teaspoon cumin
• 1 teaspoon salt
• ⅓ teaspoon black pepper
For the topping
• 3 tablespoons breadcrumbs or 3 tablespoons olive oil
METHOD
1. Peel the sweet potatoes and cut them into small cubes. Place them in a saucepan and cover with cold tap water. Put them on the heat and once the water boils, reduce the heat and boil for 15 minutes or until the sweet potatoes are tender.
2. Drain them, mash them, and let them cool. Place the mashed sweet potatoes in a bowl and add the tuna along with 2 tablespoons of the olive oil from the jar, and all the remaining ingredients.
3. Mix well until you have a homogeneous mixture that is easy to shape. You will have a fluffy mixture that sticks to your hands. If you want it firmer, add a little more breadcrumbs, but leaving it as is makes the mixture fluffier.
4. Preheat the oven to 200°C (392°F). Line a baking tray with parchment paper. Shape the mixture into 6 patties weighing 160-170g each and place them on the tray.
5. Sprinkle the surface with a little breadcrumbs or olive oil. Personally, I prefer the breadcrumbs. Bake in the preheated oven for 30 minutes. Let the patties rest for 5 minutes and serve with a salad.
