Spicy Morogo Tuna Cakes
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Use Robertsons Spice for Fish plus paprika to add wonderful warm spicy flavours to chunky fish cakes made with fresh morogo, sweet potato and corn. Serve with a leafy green salad, or make a double batch of this healthy snack so you can pop the extras into lunch boxes the next day.
Feeds
8Person
Preparation time
35Min.
easy
Ingredients
- 2 x 170 g cans tuna in brine, drained
- 500 ml or 2 cups of sweet potato mash
- 250 ml or 1 cup of bread crumbs
- 250 ml or 1 cup of chopped morogo
- 125 ml or 1/2 cup of corn
- 1 egg, lightly whisked
- 30 ml or 2 tbsp Robertsons Spice for Fish
- 10 ml or 2 tsp Robertsons Paprika
- 125 ml or 1/2 cup of vegetable oil for frying
Preparation method
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