Spicy Tuna Cakes - cooking recipe

Ingredients

3 tablespoons coconut oil, divided
10 ounces canned albacore tuna in water, drained
3 scallions, thinly sliced (about ? cup)
2 tablespoons finely minced fresh cilantro
1 1/3 cups mashed baked sweet potatoes
zest from 1/2 lemon
1 tablespoon minced jalapeno pepper
2 large eggs
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt (optional to taste)
1 teaspoon fresh ground black pepper (optional to taste)

Preparation

Preheat oven to 350 degrees.
Grease 12 cup regular size muffin tin with 1 tbsp of coconut oil.
In a large bowl mix together tuna, scallions, and cilantro.
Add mashed sweet potato and gently combine.
Mix in lemon zest, jalapeno, remaining coconut oil, eggs, and red pepper flakes. Season with salt & pepper to taste.
Place 1/4 cup of mixture into each muffin cup. Tamp down using a spoon.
Bake 20-25 minutes or until a toothpick/fork inserted comes out clean.
To cool: Flip from muffin tin to wire rack.
Eat right away or store in refrigerator for up to 4 days.
To reheat, skillet fry in a little oil over medium heat until edges are crispy.