1 medium about 300g orange sweet potato, peeled, coarsely chopped
1 (425 g) can tuna in water, drained
2 eggs, lightly whisked
25 g dried breadcrumbs (packaged)
1 -2 tablespoon fresh parsley,
chopped salt & freshly ground black pepper
1 tablespoon olive oil
Steam the kumera in the microwave until tender. 2 Drain and refresh under cold running water. Transfer to a large bowl. 3 Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg, parsley and breadcrumbs, and stir until well combined. Season with salt and pepper. 4 Divide the tuna mixture into 8 equal portions. 5 Use wet hands to shape portions into 8cm patties. 6 Heat oil in a large non-stick frying pan over medium-high heat. 7 Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat. 8 Divide among serving plates and season with salt and pepper. 9 Serve with lemon wedges, fries and a garden salad.