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!

 

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Spaghetti alla Puttanesca

Inspired by a Jamie Oliver 30-minute meal episode, I tried my hand on this recipe for puttanesca.  The name literally translates to ‘whore-style spaghetti’, apt for the guest I’m having tonight. (haha joke Ric!!!)  I’ve had this dish before ages ago, and it actually packs a strong punch from the anchovies and capers.  Easy and simple to make, you would need these:

400g spaghetti, cook as directed
4 cloves garlic, crushed / grated
5 fillets anchovies
2 cans tuna in oil
pitted black olives, halved or sliced
capers
cayenne pepper
700mL passata (sieved tomatoes)
stock
parsley

As the pasta is cooking, fry the garlic in a little bit of oil for about a minute in medium heat.  Add the anchovies and mix until the fish disintegrates.  Throw in the olives and maybe 2 tbsp of capers. (I added some sliced mushrooms last time I made it.) After a minute or 2, put the tuna in, pressing on the chunks to break them. Cook for about 3 minutes and sprinkle in the parsley and some cayenne pepper if you fancy. If you have oregano, add half a teaspoon of it. 

Thereafter, stir in the passata and stock. For the latter, I just dissolved an Oxo chicken cube in about 100mL of water.  You can buy some ready-made stock but this dish shouts convenience, hence the cube. 😉  Simmer for about 10 to 15 minutes.  Taste and adjust seasoning if necessary.

Now, spoon about a quarter of the sauce into the pasta to just about lightly coat each strand with a red tinge.  Divide on plates and pour more sauce on top.  Serve. Best enjoyed with a glass of red and good company.