FISHLESS ‘TUNA’ CAKES

Method

1. For the sunflower seed ‘tuna’, place all the ingredients in your food processor or blender. Pulse until combined and the mixture resembles a crumbly, sandwich-style ‘tuna’ mix.
2. For the fishless cakes, cook the sweet potatoes in a steamer basket over boiling water for about 15 minutes or until tender, then cool slightly. Gently mash the steamed sweet potatoes in a mixing bowl and combine with the sunflower seed ‘tuna’ mix, herbs, and lemon zest and juice (if using). Mix well.
3. Take about 45 g of the mixture at a time and form into patties about 5 cm across. Coat each in your coating of choice; I prefer gluten-free breadcrumbs, home-made from a good quality gluten-free bread.
4. Heat the oil in a large frying pan over medium heat. Cook the cakes, in batches if necessary, for 3–4 minutes on each side until golden. Enjoy straight away with pea sprouts, dill sprigs and vegan mayo, or allow to cool and store in an airtight container in the fridge, to have on hand as savoury snacks!