Tuna and sweet potato patties with chickpea salad

Nutrition per serving

Calories783 kcal
Protein45.2 g
Carbs87.9 g
Fats29.8 g
Saturated Fat5.1 g
Monounsaturated Fat14.8 g
Polyunsaturated Fat7.1 g
Sugars20.8 g
Fiber16.3 g
Sodium1,167 mg

Ingredients

Sweet Potato
Fresh Dill Weed
Red Onion
Cucumber
Fish, tuna, white, canned in water, drained solids
Bread Crumbs
Lemon
Egg(s)
Seeds, Sesame whole, dried
Olive Oil
Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained
Gherkin
1. Peel and chop sweet potato into chunks. Then microwave (or if you prefer boil or steam) until tender. Drain any water and to cool. 
 
2. At same time place half of the dill in a bowl. Add sliced onion and cucumber along with the rinsed and drained chickpeas and gherkins cut in half lengthways. Then set aside to wait. 
 
3. Chop remaining half of dill roughly and place in another bowl. Add the waiting cooled sweet potato in bowl of chopped dill and mash roughly with a fork. Then add tuna, breadcrumbs and lemon zest to the bowl and mix thoroughly. 
 
4. Beat an egg and then stir into the tuna and sweet potato mixture. Shape 2 patties and coat patties with sesame seeds. 
 
5. Add olive oil to cover frying pan and use high heat. Add patties and cook, turning them over for 2–3 minutes per side so that they appear golden brown.
 
6. Add lemon juice and olive oil to small bowl and mix together. 
 
7. Plate tuna and sweet potato patties and add chickpea and dill salad. Add lemon wedges to taste.