800g potatoes, peeled


1⁄2 cup coconut flour


425g tin tuna in oil, drained


2 tbs fresh lemon juice


1⁄2 cup coriander, roughly chopped

1 cup shredded coconut


1⁄4 cup macadamia oil

  1. Cut the potatoes into pieces 2cm thick. Place in a saucepan of water and bring to the boil.

    2. Reduce the heat and simmer for 15 minutes, until tender. Drain, put in a food processor and mix for 3-4 minutes, until the potato is smooth and sticky.

    3. Transfer the potato to a large bowl and stir through the coconut our. Add the tuna, lemon juice, coriander and some pepper and mix well.

    4. Use damp hands to shape the tuna and potato mixture into 12 cakes.

    5. Put the coconut on a plate and gently press the shcakes in it to coat evenly on each side.

    6. Heat the oil in a large non-stick frying pan over medium heat. Cook the coconut shcakes, in batches, for 3 minutes each side.

    7. Serve 2 cakes per person (put the rest in the fridge for leftovers), accompanied by lightly steamed Asian greens.

    NUTRITIONAL INFO Per serving: 928 kJ (225 cal), 11g protein,
9g carbs, 4g bre, 15g fat
(6g sat fat), 159mg sodium.

© Prevention Australia
First published:
Tags:  reciperecipesweight loss recipes