Spicy Tuna Cakes
Makes 12 cakes
From Nom Nom Paleo
2 Tbsp. melted ghee, divided
10 oz. canned albacore tuna, packed in water, drained
3 green onions (tops and bottoms), minced
2 Tbsp. cilantro, finely chopped
1 1/3 cups cooked, mashed sweet potatoes
2 large eggs
1 Tbsp. minced jalepeno pepper
Zest from 1/2 lemon
1/2 tsp. red pepper flakes
Salt and pepper
Preheat oven to 350 degrees. with rack in middle position. Use a paper towel to grease a 12-cup muffin tin with 1 Tbsp. melted ghee.
In a large bowl, mix together the rest of the ingredients, including the remaining ghee. Try to keep the chunks of fish intact as much as possible. Season with salt and pepper.
Scoop 1/4 cup of mixture into each muffin cup, and flatten with a spoon. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean.
Transfer the cakes to a wire rack to cool.
If you want to crisp them up, pan-fry them in melted ghee over medium heat until the edges are crispy.
Serve with remoulade.
Notes: We haven't tried this yet.