Tuna Sweet Potato Burgers

This is one thing I totally made up.  Knowing that fishcakes occasionally have potatoes in them, I reckoned the paleo equivalent will be made with sweet potatoes. See the genius there, u-huh! 😉

Had some leftover uncooked sweet-pots from the supper club and a few canned tuna in the cupboard so I tested my hypothesis. Here’s how it went:

2 large-ish sweet potatoes, grated
3 cans of tuna, drained
3-4 eggs, depending on size
Salt and pepper

Before I start, can I just say, a food processor is a gift from the heavens. Dunno how I survived without it. Grates food in less than a minute!

Moving on, squeeze out some excess water from the sweet-pot and transfer into a microwavable bowl. Zap for about 3-4 minutes to partially cook.

Thereafter, mix in the tuna, eggs, salt and pepper. Form patties. Pan-fry in a little oil, making sure not to move them until they have somehow set (maybe after 2-4 minutes, depending on the size of the patties.)

Serve with steamed veg drizzled with sesame oil. Maybe with a bit of lemon or lime. Quick and simple. 😀

 

PS. Forgive the picture quality. They tasted good though!

 

Salt and Pepper Chicken

Since adopting the paleo lifestyle, I have been ravenous most of the time. It requires adequate planning in advance, with enough variety to keep things from heading to boredom-ville. This recipe, if you could even call it that, is simple and easy. All you need is good quality chicken. I can’t emphasise enough the importance of quality ingredients: free-range chicken. If you have that, you can do no wrong. 

I learnt butchering chicken while growing up so I use whole chicken all the time.  You get a variety of textures and flavours from the different cuts. My favourites are thighs and chicken oysters. The alternative is to buy your favourite cuts but as it is free-range, it might cost you and arm and a leg. Best tip is to get a good quality cleaver and get over your fears of butchering. I also include most of the skin now. If you have good quality chicken, you get good quality fats (e.g., omega 3). I should add that crispy chicken skin is food for the gods. It literally is.

Place your cuts in a bowl. Pour in 1 tablespoon of good quality olive oil, salt and lots of pepper. Let sit for 30 minutes, although overnight is better.

Heat a heavy pan and cook the cuts with bones first (legs, back, wings, and thighs if you have not de-boned them). No need to add oil if you left the skin on. Fat will render out and make the skin crispy.  Cover to steam/fry for about 10 minutes.  Add in the boneless bits thereafter.  Turn every now and again for the next 10-15 minutes to make sure they get browned evenly. Drain and sprinkle with smoked sea salt.

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Best hangover food.