Cook the sweet potatoes in a pan of simmering water for 20 minutes. Drain well and mash. Add the tuna, spring onions, and egg, season with freshly ground black pepper and mix well.
Divide the mixture into 8 equal pieces and shape into patties. Put the breadcrumbs on a plate and dip the fish cakes in it until coated on all sides. Heat the oil and fry the fish cakes on each side until golden. Serve with lemon wedges and a tomato salad.
Recipe from Fran Warde's cookbook Real Food For Families.
Freezing and defrosting instructions
This recipe is freezable. To defrost, re-heat in the oven not microwave. Allow 30 minutes to defrost at room temperature and reheat gas 4, 180°C, fan 160°C for about 25 minutes or until it is piping hot in the centre.