I make these as both a meal and a smaller version for an appetizer. Makes approx. 8-10 meal size cakes or about 20-30 mini appetizers. They freeze very well.
3 tins canned white or light tuna flaked (makes life easier if it is flaked already)
2 small sweet potatoes
2 tbsp dijon mustard
1 tbsp chili and garlic sauce (optional)
2 tbsp lemon juice
1/2 cup approx. bread crumbs (panko if you have) or I sometimes do half bread crumbs and half parmesan cheese (as a binder to absorb moisture)
2 eggs (I use egg whites so about 1/4 of a small carton
Salt and pepper to taste
Peel, dice and boil or microwave sweet potatoes until soft
Mix all ingredients in a bowl and mash until it is similar to hamburger consistency. Form into whichever size pancakes you want. Fry in a light oil until lightly browned on one side – flip and do the same on the other side. Serve warm or cold with a dollop of yogurt on top or on the side for dipping. For the appetizer version put on a platter with a small bowl of yogurt.