Sweet Potato Tuna Cakes
4 pers. 
Ingredients :
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185g Ayam Brand™ Chilli Tuna
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400g peeled sweet potato, steamed or baked
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100g cabbage, sliced thinly
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100g brown onion
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100g carrots, grated or julienne
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2 stalks spring onion, julienne
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3 eggs
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1 tbsp cornflour
Preparation:
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Mash the tuna, sweet potato, cabbage, onion, carrots and spring onion.
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In a separate shallow bowl, beat eggs and cornflour.
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Shape tuna mixture into four pieces flat round cakes about 2cm in thickness.
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Lightly oil a non-stick frying pan on medium heat.
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Dip the cakes into egg mix and pan-fry until golden brown and crispy.
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Serve with chilli dip.
