Tuna Cakes with Green Olives

By á-75476

"These tuna cakes are livened up with some tasty green olives and hold together without needing to use eggs."
This recipe is suitable for Autoimmune Paleo and the Whole30.

Ingredients

• 1 cup leftover COLD baked sweet potato
• 1/2 cup leftover cooked cauliflower "rice"
• 1/4 cup good quality canned tuna (equivalent to 1 5 oz can, drained)
• 12 large green olives, pitted and chopped
• Real sea salt, to taste
• 1 tbsp coconut oil or animal fat, for frying

Details

Servings 4
Preparation time 5mins
Cooking time 15mins
Adapted from meatified.com

Preparation

Step 1

MIX: Use a fork to mash the baked sweet potato in a bowl until it doesn't have any lumps.
Add all the other ingredients to the bowl, combining evenly, and season to taste.
FORM: Divide the mixture into 4 and shape into patties.
FRY: Heat a skillet over medium heat with the oil. Fry until golden brown, then flip and repeat for the second side, about 10 minutes total.