Serves 4
Points
plan 3½ pts per serving
Core recipe
600 g sweet
potatoes, peeled and chopped
2 x 200g
tins tuna in spring water or brine, drained & flaked
2 spring
onions chopped
1 egg
freshly
ground black pepper
100 g polenta
oil to fry or
frylight
Cook the
sweet potatoes in a pan of simmering water for 20 minutes. Drain well and mash.
Add the tuna,
spring onions, and egg, season with freshly ground black pepper and mix well.
Divide the mixture into 8 equal pieces and shape into patties.
Put the
polenta on a plate and dip the fish cakes in it until coated on all sides.
Fry on each
side until golden. Serve with salad and lemon wedges
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