Spicy Smoked Tuna Sweet Potato Croquettes

• • 2 - 3 large sweet potatoes, about 1 kg
• • 2 cans (2X160g) spicy smoked tuna
• • 1 medium onion, grated or finely chopped
• • 2 cloves garlic, finely chopped
• • ½ cup chopped parsley
• • ⅔ cup whole wheat breadcrumbs (galeta)
• • 3 tablespoons toasted pine nuts
• • 1 cup cooked corn (sitaropoula)
• • ½ teaspoon smoked paprika
• • ½ teaspoon turmeric (kitrinoriza)
• • 1 ½ teaspoons salt
• • ⅓ teaspoon black pepper
• • Whole wheat breadcrumbs (galeta) for coating
• • Sunflower oil for frying

For the Lenten Sauce

• • ½ cup vegan mayonnaise
• • 2 tablespoons tahini
• • 4 tablespoons water
• • 2 tablespoons lemon juice
• • 1 tablespoon Dijon mustard
• • 1 teaspoon honey
• • 1 teaspoon lemon zest
• • ⅓ teaspoon black pepper

1. 1. Rinse the sweet potatoes and place them whole with the skin on a baking tray. Prick them here and there with a fork and bake at 200°C (392°F) for about 1 hour until soft. Let them cool slightly, remove the skin, and place them in a bowl. Mash them with a fork and add the drained tuna, onion, garlic, parsley, breadcrumbs, pine nuts, corn, smoked paprika, turmeric, salt, and pepper. Mix well and form balls of about 25g each. Coat them thoroughly in the breadcrumbs.
2. 2. Pour sunflower oil into a frying pan, enough to cover the croquettes. Let it get very hot and fry 6-7 croquettes at a time. Don't overcrowd the pan, as this will lower the temperature and cause the croquettes to fall apart. Alternatively, place the croquettes on non-stick parchment paper, brush them with a little olive oil, and bake in a preheated oven at 200°C (392°F) for 30 minutes.
3. 3. For the Lenten sauce, mix all the ingredients well until combined. Serve the croquettes with the Lenten sauce.