Tuna Sweet Potato Cakes with Tartar Sauce

Serving size

1 person 2 people 4 people

Ingredients

2 garlic clove
20g capers (use half)

(Water, Salt, Vinegar)
3 radish
1 sweet potato (use half)
160g green beans (use half)
1 unwaxed lime (use half)
2 spring onion
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
1 wild-caught albacore tuna steak (Fish)
2 tbsp cornflour
1 little gem lettuce (use half)
20g gherkins (use half) (Sulphites)

(Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
1 handful of fresh dill (use half)

Allergens

Contains: Nuts, Fish, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	82Kcal	566Kcal
	341kJ	2368kJ
Fat	2.1g	14g
of which saturates	0.3g	1.8g
Carbohydrates	10g	68g
of which sugars	2.5g	17g
Protein	6.2g	43g
Salt	0.11g	0.78g
Fibre	1.6g	11g

Ingredients

2 spring onion
1 sweet potato
2 garlic clove
1 unwaxed lime
1 little gem lettuce
160g green beans
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
3 radish
2 tbsp cornflour
2 wild-caught albacore tuna steak (Fish)
20g gherkins (Sulphites)

(Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
20g capers

(Water, Salt, Vinegar)
1 handful of fresh dill

Allergens

Contains: Nuts, Fish, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	85Kcal	540Kcal
	356kJ	2260kJ
Fat	2.6g	17g
of which saturates	0.3g	2.1g
Carbohydrates	9g	57g
of which sugars	2.6g	16g
Protein	6.6g	42g
Salt	0.12g	0.74g
Fibre	1.7g	11g

Back

Prep in 10 High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Tuna Sweet Potato Cakes with Tartar Sauce

Prep time: 0 mins

Total time: 40 mins

Cuisine: British

Food group: Fish

A modern spin on a classic dish. Transform sustainably caught albacore tuna into delicate and tender fishcakes. Filled with vitamin-rich sweet potato and flecked with fresh flat-leaf parsley. A side of homemade tartar sauce for dipping and a side of vibrant green beans and cabbage to up the veg.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 230C / fan 210C / gas mark 8. Peel and roughly chop the sweet potato. Bring a large saucepan filled with salted hot water to a boil. Add the sweet potato and simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with sea salt and black pepper.
Quarter the lime. Roughly chop the capers and gherkins. Thinly slice the spring onions. Roughly chop the dill. Finely chop or crush the garlic. Trim the beans. Trim the lettuce and carefully separate the leaves. Trim and thinly slice the radishes.
Make the tartar sauce; mix the capers and gherkins together in a small bowl with the yoghurt, juice from 2 lime wedges, half the dill and a pinch of sea salt and black pepper. Dice the tuna into 1cm cubes.
Stir the tuna, remaining dill, half the garlic and half the spring onions through the mashed sweet potato. Mix and form into 4 fishcakes. Sprinkle over the corn flour and toss to coat. Heat a medium non-stick frying pan with 1 tbsp oil on a medium heat and cook the fishcakes for 3-4 mins each side, until golden. Place on a lined baking tray and bake for 8-10 mins more, until cooked through.
Meanwhile, wash and reheat the now-empty frying pan with 1 tsp oil on medium-high heat. Add the green beans and remaining garlic and cook for 2-3 mins, until starting to char. Add a splash off water and steam for 2-3 mins more mins, until soft. Season with a pinch of sea salt.
Toss the beans with the baby gem, radish and remaining spring onion and add a squeeze of lime juice to taste. Serve onto plates with the fish cakes on top. Garnish with the tartar sauce and any remaining lime wedges.