Spicy Tuna Cakes

Name: Spicy Tuna Cakes
Ingredients: 3 tablespoons coconut oil, divided; 10 ounces canned albacore tuna in water, drained; 3 scallions, thinly sliced (about ? cup); 2 tablespoons finely minced fresh cilantro; 1 1/3 cups mashed baked sweet potatoes; zest from 1/2 lemon; 1 tablespoon minced jalapeno pepper; 2 large eggs; 1/2 teaspoon red pepper flakes; 1 teaspoon kosher salt (optional to taste); 1 teaspoon fresh ground black pepper (optional to taste)

11 ingredients

10 steps

Ingredients

3 tablespoons coconut oil, divided
10 ounces canned albacore tuna in water, drained
3 scallions, thinly sliced (about ? cup)
2 tablespoons finely minced fresh cilantro
1 1/3 cups mashed baked sweet potatoes
zest from 1/2 lemon
1 tablespoon minced jalapeno pepper
2 large eggs
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt (optional to taste)
1 teaspoon fresh ground black pepper (optional to taste)

Directions

1

Preheat oven to 350 degrees.
2

Grease 12 cup regular size muffin tin with 1 tbsp of coconut oil.
3

In a large bowl mix together tuna, scallions, and cilantro.
4

Add mashed sweet potato and gently combine.
5

Mix in lemon zest, jalapeno, remaining coconut oil, eggs, and red pepper flakes. Season with salt & pepper to taste.
6

Place 1/4 cup of mixture into each muffin cup. Tamp down using a spoon.
7

Bake 20-25 minutes or until a toothpick/fork inserted comes out clean.
8

To cool: Flip from muffin tin to wire rack.
9

Eat right away or store in refrigerator for up to 4 days.
10

To reheat, skillet fry in a little oil over medium heat until edges are crispy.