Spicy Tuna Cakes

A Nom Nom Paleo recipe! My sister has made this a couple times and loved it, so she suggested I make it for our mom too. This batch ended up making me 14 muffins, and after talking with my sister we both agreed that the extra 1/3 cup of sweet potato was definitely too much. Other then that though, this recipe as-is turned out pretty tasty! Since I didn't actually eat this though, I am going off my sister's opinion, who doesn't even like sweet potatoes, and my picky mom who devoured these every morning without complaint despite the visible "green things." Anyways though, I asked my sister for her review, and this is what she had to say... "The tuna cakes were the perfect lunch. They were easy to make and they had a sweet-spicy combination. I am not a fan of sweet potatoes at all, but in this recipe they were the perfect combination with the tuna." Let me know if you give them a try and what you think! 

​Spicy Tuna Cakes
Ingredients:

• 3 tablespoons melted ghee, divided
• 10 ounces canned albacore tuna packed in water, drained
• 3 scallions, thinly sliced (about ⅓ cup)
• 2 tablespoons finely minced fresh cilantro
• 1⅓ cup mashed baked sweet potato
• finely grated zest from ½ medium lemon
• 1 tablespoon minced jalapeño pepper
• 2 large eggs
• ½ teaspoon red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 3 medium lemons, cut into wedges (optional)

Directions:

1. Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners!)
2. In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
3. Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. I normally use 1½ teaspoons of Diamond Crystal brand kosher salt, but your taste may vary. (Not sure if you’ve added enough S&P? Take a small portion and fry up a little pancake to see if the seasoning is right!)
4. Use your hands to mix everything together because that way you can make sure that the fish chunks aren’t overly broken up.
5. Scoop a ¼ cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.
6. Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
7. Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter. 
8. Grab a lemon wedge and squeeze some juice on your tuna cake before your pop it in your mouth. They’re fantastic right out of the oven. Alternatively, store them in the fridge in a air-tight container for up to four days, and when you’re ready to eat, skillet-fry the cakes in some melted fat over medium heat. Crisp the edges, and you’re good to go.

Original recipe found here