| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
Cakes
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Ingredients
- 634 grams Tuna Chunks (or 4 tins)
- 4 Sweet Potato
- 1 Tbsp Red Pepper Flakes
- 1 tsp Cayenne pepper
- 1 Tbsp Lemon
- 6 Spring Onions
- 4 Tbsp Ground Coriander
- 4 Eggs (Large)
- 3 Lemon Yields Lemon Juice
- 6 Tsp Avocado Oil Butter
Ingredients
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Instructions
- Set oven to 180C. Grease the muffin tray with oil or butter
- De-skin sweet potato, and boil in a small pot. Once soft, mash till smooth consistency
- In a large bowl, mix together the tuna, spring onions and ground coriander
- Add in the mashed potato into the tuna mixture and gently combine
- Add in remaining spices and peppers and continue to mix; tasting in the process.
- Scoop a quarter cup of the mixture into each muffin pod, and press down with the back of a spoon
- Set in the oven for 20 minutes, until mixture becomes firm (You can stick a toothpick within - it is ready when the toothpick comes out clear)
- Remove gently for muffin pan , allow to cool for 3 minutes, and consume immediately or store in air tight container
Recipe Notes
Per Cake:
Cal: 77 | Carb: 6g | Pro: 8g | Fat: 2g
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