Ingredients

• 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

Instructions

1. 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.