You will need:

• 2  x 400g tuna cans 
• 1 large sweet potato
• 1 egg
• Juice of 1 lemon
• Pepper
• Parsley flakes
• Tobasco
• Almond meal for crumbing
• Olive oil for frying 

Method:

1. Peel, chop & boil your sweet potato. Once soft, mash to create a sweet potato mash.
2. Add all of your ingredients to the sweet potato mash except almond meal & olive oil in a big mixing bowl. 
3. Scoop out tablespoons of mixture. Roll into a ball & flatten. Cover in almond meal & place on a tray. Complete this until you have used all the mixture.
4. Heat olive oil in a pan. Place crumbled tuna rissoles in the oil & cook on both sides until browned & crispy.
5. Serve warm with a yummy fresh salad! 

Note: this should make about 14 rissoles!! so if you don’t need this many you could half the recipe. But they make the perfect lunch so why not make a big batch up for the week!