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Tuna Sweet Potato Cakes and Sesame Crumb

By Karen Martini

Tuna Sweet Potato Cakes and Sesame Crumb
Treat the family with Tuna Sweet Potato Cakes with sesame crumb.

Tuna Sweet Potato Cakes and Sesame Crumb with Pickled Arame Salad Recipe

Try making these Tuna Sweet Potato Cakes and Sesame Crumb. Ginger and sweet potato really sing with tuna – their inherent sweetness working well with tuna’s intense flavour. Serve the Tuna Sweet Potato Cakes with a Pickled Arame Salad. Arame is a mild, slightly sweet seaweed, which is rehydrated and added to the pickling liquid of the salad. Scatter the Tuna Sweet Potato Cakes with coriander and serve with a squeeze of lemon and mayonnaise.

Makes 4 serves

Ingredients

  • 2 large golden sweet potatoes
  • 300 g (10½ oz) tinned tuna, drained well
  • 2 eggs, lightly beaten
  • 2 spring onions (scallions), white part only, finely sliced
  • 5 cm (2 in) piece of fresh ginger, peeled and finely grated
  • 300 g (10½ oz/3¾ cups) fresh breadcrumbs, made from stale bread
  • 2 tablespoons sesame seeds, lightly toasted oil, for shallow-frying
  • a handful of coriander (cilantro) leaves
  • flaked salt and freshly ground pepper, to season
  • lemon wedges, for squeezing
  • 100 g (3½ oz) mayonnaise, to serve
  • 200 ml (7 fl oz) brown-rice vinegar
  • 50 g (1¾ oz) caster (superfine) sugar
  • 2 teaspoons salt flakes
  • ½ teaspoon mustard seeds
  • 1 star anise
  • 10 g (¼ oz) arame, rehydrated in warm water for 5–10 minutes, then drained
  • 3 Lebanese (short) cucumbers, finely sliced into rounds
  • 8 radishes, finely sliced

Method

  1. Preheat the oven to 180°C (360°F).
  2. Add the pickling medium ingredients (brown-rice vinegar, caster sugar, salt flakes, mustard seeds, star anise) to a small saucepan and simmer over a medium heat for 2–3 minutes, stirring to dissolve the sugar and salt. Put the arame in a bowl, pour the pickling medium over and cool to room temperature.
  3. To make the patties, prick the sweet potatoes all over with a fork, then roast on a baking tray for about 50 minutes, until tender and well cooked. (This will intensify the flavour and reduce moisture in the mix.)
  4. Split the sweet potatoes lengthways and scoop the flesh into a large bowl. Roughly mash, then add the tuna, egg, spring onion and ginger, half the breadcrumbs and half the sesame seeds. Season with salt and pepper and combine.
  5. Combine the remaining sesame seeds and breadcrumbs in a shallow bowl.
  6. Divide the sweet potato mixture into eight portions (or any size you like), then roll into balls and flatten a little. Coat the patties in the crumb mixture on both sides, pressing in to coat well all over.
  7. Heat about 5 cm (2 in) of oil in a large frying pan over a medium heat. Once hot, cook the patties in two batches for about 3 minutes on each side, being careful when you flip them. Drain briefly on paper towel, then serve or keep warm in a low oven while you cook the second batch.
  8. To serve, add the cucumber and radish to the pickling mixture, tossing through to coat. Drain off the pickling liquid and serve the salad piled on top of the patties. Scatter some coriander over the top, season and serve with a squeeze of lemon and mayonnaise.

This is an edited extract from Cook: Green by Karen Martini, published by Hardie Grant Books. AU$39.99, NZ$44.99. Photography: Armelle Habib.

Looking for more recipes from Cook: Green by Karen Martin? Try these:

Celeriac, Fennel and Rice Soup with Bruschetta

Lemonia’s Pumpkin and Feta Pie with Olive Oil Pastry

 

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