Tuna Patties with Bacon and Sweet Potato [Dairy free, Gluten free, Grains free, Sugar free]


A  while back I made these fish cakes with canned Salmon which have been many a repeat make with canned tuna too.  Always on the look out to improve on my recipes and add variety to my meals, I came across a recipe for tuna cooked with bacon that piqued my interest and taste buds!

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The blend of the crispy bacon adds such an amazingly delicious taste to the tuna and herb blend and the sweet potato contributes the essential bulk in the same way as regular potatoes.  The egg and coconut flour as the combining agent work well to bring these patties together.  For a spicy flavouring, chilli is a must!  I tempered these with fresh red cayenne and loved the kick it presented!

An inexpensive protein source that is rich in nutrients, this is a fabulous tasting alternative to other protein sources. Any anytime meal option, the uncooked patties may be frozen and defrosted for use as you prefer.



2 x 170g cans tuna, drained (mass after draining equals 120g each). Canned Salmon may be used.

1 cup cooked sweet potato, mashed

2 to 3 stems spring onion, finely chopped

2 to 3 slices cooked bacon, diced (preservatives free, sugar free)

2-3 tblsp fresh coriander or parsley, finely chopped

1 small garlic clove, minced

Zest from 1/2 lemon (about 1/2 teaspoon)

1 large egg (if insufficient to bind, use half of another, whisked)

2-3 tblsp coconut flour (almond flour works well too)

Himalayan or sea salt and freshly ground black pepper to taste

Optional:  fresh cayenne or green chilli as preferred

Fresh herbs like Rosemary and thyme, cayenne pepper, mustard powder, onion powder all add to the flavour and taste you want to create.

coconut oil, avocado oil, or extra-virgin olive oil to fry


Here’s How

  • Mix together all the ingredients up to the coconut flour, in a mixing bowl.
  •  Season with Himalayan or sea salt and black pepper to taste.
  • Mould handfuls of the mixture into patties, making about 7 small to medium or 4 large patties. I advise that small-medium patties are made.  Refrigerate for 1-2 hours to firm up.

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  • When ready to fry, using a large non-stick pan over medium-high stove-top heat,  add the oil of choice (coconut oil, extra-virgin olive oil, avocado oil), lightly, to coat the frying pan.  You may also cook these on an electric griddle.
  • Place about 3 to 4 patties into the pan, leaving space around  the patties so they may cook evenly.  Cook the patties on each side until golden brown and cooked, about 3 to 4 minutes on each side.
  • Serve with a salad and / or grilled vegetable chips or mashed vegetables, a spicy guacamole, as preferred.



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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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