Spicy Tuna Cakes

← appetizers
From the kitchen of: Michelle Tam of Nom Nom Paleo
Original recipe here
Ingredients
3 Tbsp oil (e.g., melted butter, MCT oil)
10 oz. canned albacore tuna packed in water, drained
3 scallions, sliced thin (about 1/3 cup)
2 Tbsp finely minced cilantro
1 1/3 cup mashed baked sweet potatoes
2 large eggs
1 Tbsp minced jalepeno pepper
finely grated zest from 1/2 medium lemon
1/2 tsp red pepper flakes
kosher salt
black pepper
lemons cut into wedges for serving

Directions
1. Preheat oven to 350F with the rack in the middle position, and use a brush or paper towel to grease a 12 cup standard muffin tin with 1 Tbsp of oil

2. In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine. Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste.

3. Scoop a quarter cup of the mixture into each greased muffin tin cup, and flatten with the back of a spoon. Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.

4. Transfer cakes to a wire rack to cool. The easiest way to get them out is to put the wire rack on top of the tin, flip them upside down, and tap gently on the counter.

5. Serve with lemon wedges. They are fantastic hot out of the oven or you can pan fry them with some melted oil in a skillet over medium heat to crisp up the edges.

Alicia's note: These little fish cakes make delicious leftovers served cold or warm with a lemon wedge on the side! If you eat them cold place on top of a bed of baby spinach, squeeze a lemon wedge top with a dollop of Mayonnaise. Yummy!