Eve Spicy Tuna Cakes with Tomato Jam by Trini Nicksy

For the Tuna Cakes

• 2 tins Eve Sardines (drained)
• 1 baked sweet potato, mashed
• 2 cloves garlic, minced
• 2 tsp fresh ginger, minced
• 2 tsp chilli flakes or minced pepper (adjust to heat preference)
• 1 tbsp shadon beni, minced
• 1 bunch chives, chopped
• Salt and black pepper, to taste
• Breadcrumbs, for coating
• Eve Vegetable Oil, for frying

For the Tomato Jam

• ½ cup Eve Corn
• 2 tbsp Eve Brown Sugar
• 1 tbsp Eve Vinegar
• ½ cup Eve Ketchup
• 3 tomatoes, pureed
• ½ tsp soy sauce
• 1 tsp lemon zest, grated
• 1 tbsp shadon beni, minced

Directions:

1. In a mixing bowl, combine the drained Eve Sardines, mashed sweet potato, shadon beni, chilli flakes, garlic, ginger, and chives. Season with salt and pepper to taste. Mix well. 
2. Shape the mixture into small cakes or patties, then lightly coat each one with breadcrumbs. 
3. Heat Eve Vegetable Oil in a frying pan over medium heat. Fry the tuna cakes until golden brown on both sides. Drain on paper towels. 
4. In a small saucepan, combine pureed tomatoes, Eve corn, Eve brown sugar, Eve vinegar, soy sauce, lemon zest, shadon beni, and Eve ketchup. 
5. Cook over low to medium heat, stirring occasionally, until the mixture thickens to a jam-like consistency (about 15–20 minutes). 
6.  Serve & Enjoy

TIP:

Serve the crispy tuna cakes warm, paired with the sweet & spicy tomato jam & Ritz Biscuits. Great for entertaining, meal prepping, or adding a flavourful twist to your weeknight menu!