Tuna and Sweet Potato (Kumera) Patties

The smell of these patties always takes me back to my childhood summers. My grandmother, a true Aussie cook, would whip these up using fresh kumera from her garden and canned tuna from the pantry. We’d eat them hot off the pan, perched on the back steps, juice dribbling down our chins, the sounds of cicadas filling the air. Simple, satisfying, and utterly delicious – these patties are more than just food; they’re a taste of home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Servings: 4
• Dietary Type: Gluten-Free option available

Ingredients

• 1 medium (about 300g) orange sweet potato (kumera), peeled, coarsely chopped
• 1 (425g) can tuna in water, drained
• 2 eggs, lightly whisked
• 25g dried breadcrumbs (packaged) – Use gluten-free breadcrumbs for a gluten-free option.
• 1-2 tablespoons fresh parsley, chopped
• Salt & freshly ground black pepper, to taste
• 1 tablespoon olive oil

Equipment Needed

• Microwave-safe bowl
• Potato masher or fork
• Large bowl
• Large non-stick frying pan

Instructions

1. First, prepare the sweet potato. Place the chopped kumera in a microwave-safe bowl. Add a splash of water (about 2 tablespoons). Cover the bowl with plastic wrap, or a microwave-safe lid and steam in the microwave until tender. This usually takes around 6-8 minutes on high power, but check after 5 minutes and adjust the time accordingly. The sweet potato should be easily pierced with a fork.
2. Once the kumera is tender, drain the water and immediately refresh under cold running water. This stops the cooking process and helps to retain the vibrant orange color. Transfer the cooked sweet potato to a large bowl.
3. Using a potato masher or a fork, thoroughly mash the sweet potato until coarsely mashed. It’s okay to leave some small chunks for added texture.
4. Add the drained tuna, lightly whisked eggs, chopped parsley, and breadcrumbs to the bowl with the mashed sweet potato. Stir until well combined, ensuring all the ingredients are evenly distributed.
5. Season the mixture generously with salt and freshly ground black pepper. Taste and adjust the seasoning as needed.
6. Divide the tuna mixture into 4 equal portions.
7. Wet your hands with cold water. This prevents the mixture from sticking to your hands and makes it easier to shape the patties. Shape each portion into an 8cm patty. Gently flatten them slightly.
8. Heat the olive oil in a large non-stick frying pan over medium-high heat. Make sure the pan is hot before adding the patties.
9. Carefully add the patties to the hot pan, ensuring they are not overcrowded. Cook for 3-4 minutes on each side, or until golden brown and heated through.
10. Once cooked, remove the patties from the heat and place them on a plate lined with paper towels to absorb any excess oil.
11. Divide the patties among serving plates and season with extra salt and pepper to taste.
12. Serve immediately while still warm.

Expert Tips & Tricks

• For extra flavor, try adding a pinch of smoked paprika or a dash of chili flakes to the mixture.
• If the mixture is too wet, add a little more breadcrumbs to absorb the excess moisture.
• To prevent the patties from sticking to the pan, make sure the pan is hot and the oil is shimmering before adding the patties.
• For a crispier patty, coat them lightly in flour before frying.
• To make ahead, prepare the tuna mixture and shape the patties. Store them covered in the refrigerator for up to 24 hours before cooking.
• To cook in the oven, preheat oven to 200°C (180°C fan-forced). Place the patties on a baking tray lined with baking paper and bake for 15-20 minutes, or until golden brown.
• If using fresh breadcrumbs, lightly toast them in a dry pan before adding them to the mixture. This will give them a better texture and prevent them from becoming soggy.

Serving & Storage Suggestions

These Tuna and Sweet Potato Patties are delicious served hot with a side of lemon wedges, fries, and a fresh garden salad. They’re also great with a dollop of aioli or tartare sauce. They make a fantastic addition to lunchboxes or picnic baskets and can be enjoyed cold.

Storage: Leftover cooked patties can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 1 month. To reheat, thaw completely in the refrigerator overnight and then reheat in a frying pan or microwave until heated through. Reheating in the frying pan will give them the best texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	280 kcal	14%
Total Fat	12g	18%
Saturated Fat	3g	15%
Cholesterol	140mg	47%
Sodium	550mg	23%
Total Carbohydrate	15g	5%
Dietary Fiber	2g	7%
Sugars	4g	N/A
Protein	25g	50%

*Percent Daily Values are based on a 2000 calorie diet.

Variations & Substitutions

• Spicy Patties: Add a finely chopped red chili or a teaspoon of sriracha to the mixture for a spicy kick.
• Herbaceous Patties: Instead of parsley, try using other fresh herbs such as dill, chives, or coriander.
• Vegetarian Option: Substitute the tuna with canned chickpeas or lentils for a vegetarian version.
• Different Sweet Potato: While orange sweet potato is traditional, you can experiment with other varieties, such as purple or white sweet potato.
• Gluten-Free: Ensure your breadcrumbs are gluten-free.
• Egg-Free: For an egg-free version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken).

FAQs (Frequently Asked Questions)

Q: Can I use fresh tuna instead of canned?
A: Yes, you can use fresh tuna! Cook the tuna first until it’s cooked through and then flake it before adding it to the mixture. Be sure to remove any bones.

Q: My patties are falling apart. What am I doing wrong?
A: This is usually due to too much moisture. Try adding more breadcrumbs to the mixture to bind it together, and make sure to wet your hands before shaping the patties.

Q: Can I freeze these patties?
A: Absolutely! Freeze the cooked patties on a baking sheet until solid, then transfer them to a freezer bag. This prevents them from sticking together.

Q: How can I make these patties healthier?
A: Bake the patties instead of frying them to reduce the amount of oil. You can also use wholemeal breadcrumbs for added fiber.

Q: What’s the best way to reheat these patties?
A: For the best texture, reheat them in a frying pan over medium heat. You can also reheat them in the microwave, but they may become a little softer.

Final Thoughts

I truly hope you give these Tuna and Sweet Potato Patties a try. They’re a delightful, versatile dish that’s perfect for a quick weeknight meal, a packed lunch, or a delicious snack. Feel free to adjust the recipe to your liking and experiment with different flavors and ingredients. And if you do make them, please share your feedback – I’d love to hear how they turned out! Consider serving these patties with a crisp glass of chilled Sauvignon Blanc for a perfect pairing. Happy cooking!