Spicy Morogo Tuna Cakes

Spicy Morogo Tuna Cakes

Use Robertsons Spice for Fish plus paprika to add wonderful warm spicy flavours to chunky fish cakes made with fresh morogo, sweet potato and corn. Serve with a leafy green salad, or make a double batch of this healthy snack so you can pop the extras into lunch boxes the next day.

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Prep Time: 20

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Cook Time: 15

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Serves: 8

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Difficulty: easy

Ingredients

  • 2 x 170 g cans tuna in brine, drained
  • 500 ml or 2 cups of sweet potato mash
  • 250 ml or 1 cup of bread crumbs
  • 250 ml or 1 cup of chopped morogo
  • 125 ml or 1/2 cup of corn
  • 1 egg, lightly whisked
  • 30 ml or 2 tbsp Robertsons Spice for Fish
  • 10 ml or 2 tsp Robertsons Paprika
  • 125 ml or 1/2 cup of vegetable oil for frying
  • Serving Size 8

    Amount per serving

    • Energy 284
    • Protein 18.3g
    • Carbohydrate incl. fibre 47.7g
    • Carbohydrate excl. fibre 40.4g
    • Sugar 6.1g
    • Fibre 7.3g
    • Fat 3.8g
    • Saturated Fat 0.9g
    • Unsaturated Fat 2.0g
    • Monounsaturated Fat 0.7g
    • Polyunsaturated Fat 1.3g
    • Trans Fat 0.0g
    • Cholesterol 49mg
    • Sodium 639mg
    • Salt 1.60g
    • Calcium 17%
    • Iron 22%
    • Potassium 19%
    • Vitamin C 21%
    • Vitamin A 325%

Directions

  1. Mix the tuna, mash, morogo, corn, egg and season with Robertsons Spice for Fish, Robertsons Paprika.

  2. Divide into 8 fishcakes.

  3. Fry in oil over a medium heat for 2 minutes a side.

  4. Garnish with parsley and serve with a fresh green salad, lemon wedges and herbed mayonnaise.