Clean Tuna Fishcakes

This is an adaptation of a recipe I came across in a magazine a couple of months ago that wasn't so clean-eating friendly. Tuna is probably my favourite fish. Often I find sweet potatoes a little too sweet (hey, I like my carbs savoury!), but the combo of flavours in these softens the sweet taste to make it a little more palatable.

Ingredients (makes 2 servings):

3 slices granary bread / gluten free breadcrumbs

100g sweet potato

2 cans of tuna

1 large tablespoon tomato puree

1 egg

1 clove garlic, crushed

1 teaspoon coconut oil

handful of sweetcorn

Ground black pepper

Sea salt

Chili flakes

1.) Preheat the oven to 180 degrees.

2.) Peel and chop the sweet potato. Put in water to boil. Once it has reached boiling point, allow it to cook for 20 minutes. Mash.

3.) Drain the tuna and place it in a bowl. Add the mashed sweet potato, coconut oil (softened), tomato puree, garlic and seasoning. Mix

4.) Place the breadcrumbs into a bowl and the egg, beaten into a second bowl.

5.) Separate the mixture into four balls, and pat into burger shapes. Dip into the egg and then the breadcrumbs.

6.) Place on a baking tray.

7.) Cook in the oven for 20 minutes.

Enjoy!

Love and Light

Steph 

Stuffed Sweet Potatoes

Sweet potatoes are such a great alternative to white potatoes. I try to avoid white potatoes as much as possible, and the nutritional benefits that sweet ones offer means that they're a pretty good option. They're a fab source of potassium, magnesium, iron and a multitude of vitamins. So, why not make the switch? This stuffed potato has a whole variety of flavours which make it much more interesting!

Ingredients (makes 1 serving):

1 sweet potato

1 turkey breast

4 baby plum tomatoes

30g chorizo

50g spinach

Ground black pepper

Basil

Extra Virgin Olive Oil

1.) Preheat the oven to 180 degrees (fan 160). Wash the potato in warm water and prick a couple of times with a fork. Pop in the microwave for 3 and a 1/2 minutes. Place in the oven to cook for 45 minutes. Tip: I used a white flesh sweet potato because they aren't quite as sweet.

2.) After 25 minutes of cooking, season the turkey breast with olive oil, black pepper and basil. Place under the grill and cook for 15 minutes.

3.)  Slice the chorizo and cut the tomatoes in half. Place in the oven for 15 minutes.

3.) When there are only ten minutes to go, boil the kettle and put the spinach on. Cook for six minutes and drain.

4.) Chop up the turkey breast and chorizo.

(these really aren't the prettiest photos in the world, sorry!)

5.) Take the potato out of the oven, and slice it in half. Scoop out the innards and mix with the chorizo, turkey breast, spinach and tomatoes. Place (or 'stuff') back in the potato and enjoy!

Love and Light

Steph