Servings -  4

Tuna Cakes

Ingredients

• 300g tin tuna, in brine (drained), for an adult version use chilli tuna. 
• 1 cup of sweet potato pre- cooked or white potato is fine
• 1/2 cup peas 
• 2 whole large eggs
• 3 tablespoons of Gluten Free Flour 
• 1 tablespoon dill
• 1 spring onion 
• ADULT VERSION - 1/2 tablespoon of horse radish 
• salt
• coconut oil, for cooking 

Method

Combine the tuna, sweet potato, peas, eggs, lime zest, gluten free flour, salt, dill and spring onions, divide them into patties, and after heating a little coconut oil in a frying pan over medium heat, add the cakes and fry for approx. 1 minute each side until golden, place them on paper towel to discard any excess oil, sprinkle with lemon and more salt and serve with aioli and a fresh salad.

Home-made Aioli 

Ingredients

• 6 cloves garlic (roasted or raw)
• 4 egg yolks
• 2 teaspoons Dijon mustard
• 3 tablespoons lemon
• 1 tablespoon of apple cider vinegar 
• 1 cup olive oil
• salt and pepper 

Method

Combine all the ingredients but the oil into a blender, once combined, slowly pour the oil in until finished and the aioli is thick and creamy.

Enjoy!