LYB Tuna, Coriander & Cumin Cakes

Method

1. Spoon the baked sweetpotato out of its skin into a bowl and add in the tuna, and herbs
2. Mash together with a fork until the tuna is all broken up and the texture is smooth
3. Leave in the fridge for 10 minutes to allow the mixture to combine and be cool enough to shape
4. Heat a pan with 1 tbsp coconut oil on a high heet
5. Devide the mixture into 8 balls and then shape each one so it is about 2cm thick and pattie like
6. Place in the frying pan for 3-4 minutes each side, pressing them slightly down during cooking to keep them combined. keep the cakes moving every 30 seconds to make sure they go crisp and not burnt. I serve my cakes with salad leaves and my apple cider vinegar dressing.