Sweet Potato Fishcakes

we had ‘em with homemade tartar sauce (mix mayo with chopped dill pickles and a dash of lemon juice)

*yes, our definitions of ‘wild’ may differ. I’m okay with that.
Sweet Potato Fishcakes (makes

• 1 large sweet potato, peeled and diced
• 1 can tuna (or salmon)
• 2 tbsps butter
• 2 tbsps mayo
• 1 generous tsp dried dill weed
• 1 tsp lemon juice
• 1 green/spring onion, finely chopped

1. Boil the potato in salted water for 20-25 minutes until tender. Drain off the water.
2. Add in the butter and mayo, season generously with salt and pepper. Mash well until all the lumps are obliterated.
3. Transfer to a large mixing bowl and stir in the dill, lemon juice and onion.
4. Flake in the tuna. Don’t over-stir, you want some of the chunks to remain intact.
5. Shape into patties, chill for 30 minutes then broil or fry until golden on both sides (I stuck mine under the broiler and did them for 10 mins on each side).