Tuna and sweet potato logs

Tuna and sweet potato logs

By
From
Something for Everyone
Makes
25
Photographer
Ben Dearnley

This take on conventional fish cakes makes a great portable lunch or snack. The reason I like the logs is that I’ve known children who won’t eat them in a round shape, but will happily eat them like this – I’m sure it’s because they resemble chips! If you’ve got a big chip fan, these are a much healthier alternative. If you have leftover cooked fish, you can use it instead of the tinned tuna. Any uncooked logs can be frozen for later use. Simply thaw and cook as needed.

Ingredients

Quantity Ingredient
500g sweet potatoes, peeled and chopped into large chunks
2 garlic cloves, peeled
185g tinned tuna, drained
3 tablespoons parmesan cheese, finely grated
1 tablespoon flat-leaf parsley, finely chopped
3 tablespoons wholemeal plain flour
1 large egg, lightly beaten
75g fresh wholemeal breadcrumbs
2 tablespoons light olive oil
or 2 tablespoons rice bran oil
herb mayonnaise, to serve (optional; see note)

Method

  1. Put the sweet potato and garlic cloves in a saucepan, pour in enough water to cover and bring to the boil. Cook for 15 minutes, or until tender. Drain, then return to the pan and cook over low heat for about 30 seconds, or until dry. Remove from the heat and mash together until smooth. Refrigerate until cool.
  2. Mix the tuna, parmesan and parsley into the sweet potato mash, breaking up any large chunks of tuna. Using your hands, form the mixture into logs, about 7 cm long. (Set some mixture aside to purée for baby.)
  3. Place the flour, egg and breadcrumbs in separate bowls. Dust the logs first with flour, then dip in the egg, and coat with breadcrumbs. Refrigerate for 1 hour to firm up.
  4. Heat 1 tablespoon of the oil in a large frying pan over medium heat. Cook half of the logs for about 5 minutes, turning to cook evenly until golden all over. Repeat with the remaining oil and logs until all are cooked.
  5. Drain on paper towels. Serve warm or cool with herb mayonnaise, if liked.

Baby’s serve

  • For a younger baby, serve the (uncrumbed) sweet potato tuna mixture as a purée, blending and adding some liquid if needed for desired consistency. Alternatively, once your baby is managing some finger foods (which may not happen until 8–9 months or older) you can offer him the logs as finger food. For an older baby, serve as is.

Toddler’s serve

  • Serve as is.

Note

  • Do not serve raw-egg mayonnaise to children under 2 years.
Tags:
Something for Everyone
Louise
Fulton
Keats
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
healthy
nutritional
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