Tuna and sweet potato cakes

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.

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