Serves 8
This recipe has become one of our family regulars. Economical and very nutritious. The orange sweet potatoes are rich in Vitamin A and fibre. See tip for peeling baked sweet potatoes.
Recipe Category

You will need

2 medium size orange sweet potatoes
1 t (5 ml) Ina Paarman’s Potato Spice
1 small onion, chopped
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
oil from tinned tuna
170 g tuna in vegetable oil
½ cup (125 ml) grated cheese
1 egg, beaten
2 T (30 ml) chopped parsley
Ina Paarman’s Poultry Stuffing Mix

½ cup (125 ml) double cream yoghurt
¼ cup (60 ml) Ina Paarman’s Creamy Honey Mustard Dressing
Ina Paarman’s Peach Apricot Chutney


Adjust the oven rack to the middle position and preheat the oven to 180°C.

Line a baking sheet with baking paper.

Cut the sweet potatoes in half, lengthways, place cut sides down on the baking paper and bake for ± 30 minutes.

The skin will pull off easily. Mash flesh with Potato Spice.

Sauté the chopped onion, pre-seasoned with Green Onion Seasoning, in the oil drained from the tuna.

When the onion is soft put into a mixing bowl with the sweet potato mash, tuna, grated cheese, egg and parsley.

Pour the Stuffing Mix out onto a plate. Use an ice cream scoop or a ¼ cup (60 ml) measure to form the fish cakes. Place each form onto the crumbs, sprinkle extra crumbs on top, then roll the balls in your hands to ensure the crumbs stick. Place on the baking tray, flatten slightly to form the classic fish cake shape.

Bake for 25 minutes until golden brown and starting to crisp.


Sauces to Serve

Mix the yoghurt with the Honey Mustard Dressing.

Serve with a crunchy salad, the Honey Mustard yoghurt dressing and Chutney.