OMG with these baked sweet potato and tuna patties I found my go-to healthy dinner for busy days. They are packed with healthy ingredients and tons of flavor.
You can use them as a burger meat substitute or by themselves with some yogurt creamy sauce for a fresh touch. They are my latest obsession and I’m sure this recipe came to my life to stay.
This is an all-you-have-on-your-fridge type of recipe. I use the pieces of onions and bell pepper that are left from other recipes — I save them in Ziploc bags to keep the freshness.
Also, it’s an easy and quick recipe especially when you are on a summer body plan — I’am… please, July come quickly — and you don’t want to end with a dominos pizza delivery.
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Baked sweet potatoes?
You can boil your sweet potatoes or bake them. I prefer the baking result, it has a kind of roasted flavor that I really enjoy in my patties. You only have to place your sweet potatoes cut lengthwise over a baking tray with a little bit of olive oil and bake until lightly roasted.
After you have your sweet potatoes ready, you will only need to mix with the rest of the ingredients and cook your patties over a nonstick pan.
These sweet potato and tuna patties have a ton of flavor by themselves but I like to add a tbsp of my all-time favorite greek yogurt sauce. I use a variation of this sauce for my healthy salmon with kale and mushrooms because it’s super light and goes well with fishes.
The yogurt sauce it’s a healthy replacement for mayo. And I guarantee you that it’s way tastier and less greasy.
- 2 small cans of tuna or one big can
- 2 medium sweet potatoes
- 1 small onion
- ½ medium bell pepper
- 2 tbsp finely chopped chives
- 1 tbsp finely chopped parsley
- 2 eggs
- 2 tbsp breadcrumbs
- Pinch of salt and pepper
- ½ cup greek yogurt
- 1 lemon
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
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Preheat the oven to 180ºC (350ºF). Bake the sweet potatoes --- with or without skin--- for 15 minutes until they are soft. Smash them to make a pureé and let it cool.
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Cut the onion and the bell pepper into tiny pieces.
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In a big bowl mix the mashed sweet potatoes, the tuna --- drained ---, the onion, the pepper, the chives, the parsley, the breadcrumbs and season with salt and pepper. Mix well until you get a homogeneous paste.
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Heat a nonstick pan or a well-seasoned cast iron to cook the patties. Make small balls and place them in the pan while gently pushing them to form a disc. Cook them for 10 minutes each side over medium heat.
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Prepare the yogurt sauce mixing all the ingredients.
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Serve the patties and use a tsp of sauce over each patty. Sprinkle with parsley or chives.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.