Filled with protein and healthy carbs from the sweet potato, these paleo tuna bacon cakes make lunch time simple. Make ahead of time and store in the fridge or freezer to simply reheat on busy days.
Whenever we are baking sweet potatoes, I always throw a couple extra in the oven. Then we have sweet potato on hand for a variety of easy recipes – from these tuna cakes to sweet potato pancakes to carnitas stuffed sweet potatoes.
Tuna Bacon Cakes
- 3.8 stars
- 1 c cooked sweet potato
- 3 green onions
- 10 oz wild albacore tuna
- 3 slices bacon
- 1 clove garlic
- 1/2 lemon
- 2 eggs
- 2 tbsp. coconut flour
- 2 tsp. coarse sea salt
- 1/2 tsp. fresh ground black pepper
- Mash the cooked sweet potato. Finely dice green onions. Drain tuna. Dice bacon. Mince garlic and zest lemon.
- In a large skillet over medium high heat, cook bacon until crispy. Remove from pan and set aside to cool. When cool enough to handle, crumble bacon finely.
- Pour off all but a thin layer of bacon fat from the pan.
- In a large bowl mix all ingredients until we combined.
- Form mixture into patties, two per person.
- Place about 3 to 4 patties into skillet, well spaced so they can cook evenly. Cook patties on each side until golden and cooked through, about 3 to 4 minutes on each side. Serve hot.
These were easy to make but not amazing in flavor. They’re missing something. Just not sure what…
Don’t forget the sauce. Like pancakes, they’ll burn on the wrong heat, so test a couple to get it right. I’m still figuring out the consistency, so they’re not difficult but not super easy to make. Don’t forget to pare it with a sauce. I’d do a creamy and/or pickled flavor.
Meh. These were a pain to get right. I think the sweet potato was too wet to really get a good grasp on the right consistency.
One of our favorites. Everyone in our family is a fan of these!
Good flavor, difficult execution. They tasted great, but fell apart while cooking. Making more (smaller) patties than the recipe calls for would work better.