Sweet Potato Tuna Patties Recipe – Gluten-Free Indian Style

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Tuna Patties Recipe – Gluten-Free Indian Style

Hey everyone! I’m so excited to share this recipe with you – Sweet Potato Tuna Patties with a lovely Indian spice blend. It’s a bit of a fusion dish, born out of wanting something comforting, healthy, and a little different. I first made these when I was craving something savory but wanted to sneak in some extra veggies, and they’ve been a hit ever since! They’re surprisingly easy to make, packed with flavor, and totally gluten-free. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average tuna patties. The sweetness of the potato beautifully balances the savory tuna and the warm Indian spices. They’re a fantastic way to use up leftover sweet potato (though honestly, I often bake an extra one just for these!). Plus, they’re gluten-free, making them a great option for those with dietary restrictions. They’re perfect as a snack, a light lunch, or even as a side dish.

Ingredients

Here’s what you’ll need to make these delicious patties:

• 1 cup mashed sweet potato (about 2 medium sweet potatoes)
• 1 tablespoon ghee + extra for frying (approximately 15ml)
• ½ large white onion, finely chopped (about 80g)
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 Serrano pepper, minced (seeds removed, optional)
• ½ teaspoon salt (about 3g)
• ½ teaspoon coriander powder (about 2g)
• ½ teaspoon black pepper (about 2g)
• ½ teaspoon Kashmiri chili powder (about 2g)
• ½ teaspoon turmeric (about 2g)
• ½ teaspoon garam masala (about 2g)
• 2 x 5-ounce cans Wild Planet Tuna, drained (about 280g total)
• ½ cup almond flour (about 60g)
• ½ cup tapioca flour (about 65g)
• 1 egg, whisked

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Sweet Potato Varieties & Their Impact

You can use any sweet potato you like! I prefer the orange-fleshed varieties like Beauregard or Garnet for their sweetness and vibrant color. Japanese sweet potatoes (Satsumaimo) also work beautifully, offering a slightly different, nuttier flavor.

Ghee: The Flavor Foundation

Ghee adds a wonderful richness and nutty flavor that really elevates these patties. If you don’t have ghee, you can substitute with butter or a neutral oil like avocado oil, but ghee truly makes a difference.

Serrano Pepper Heat Level & Substitutions

Serrano peppers can be quite spicy! I like to remove the seeds to tone down the heat. If you’re sensitive to spice, you can use a milder chili like a jalapeño (also seeded) or omit it altogether. A pinch of cayenne pepper can also add a little warmth.

Wild Planet Tuna: Sustainability & Quality

I love using Wild Planet Tuna because they’re committed to sustainable fishing practices. It also has a really clean, delicious flavor. You can use tuna packed in water or oil, just make sure to drain it well.

Spice Blend Breakdown: Kashmiri Chili & Garam Masala

Kashmiri chili powder adds a beautiful red color and mild heat. Garam masala is a warming spice blend that brings everything together. Don’t be afraid to adjust the spices to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Bake the Sweet Potato: Preheat your oven to 400°F (200°C). Bake the sweet potatoes for about 40 minutes, or until they’re tender when pierced with a fork. Let them cool slightly, then mash them until smooth.
2. Sauté the Aromatics: Heat 1 tablespoon of ghee in a pan over medium heat. Add the chopped onion and sauté for 5-6 minutes, until golden brown and softened. Add the minced garlic, ginger, and Serrano pepper (if using) and cook for another minute, until fragrant.
3. Bloom the Spices: Add the salt, coriander powder, black pepper, Kashmiri chili powder, turmeric, and garam masala to the pan. Stir-fry for about 30 seconds, until the spices are fragrant. This really wakes up their flavors!
4. Combine & Mix: Transfer the spiced onion mixture to a bowl with the mashed sweet potato and drained tuna. Mix everything together thoroughly until well combined.
5. Chill the Mixture: Shape the mixture into flat, oblong patties – about ½ inch thick. Place them on a plate lined with parchment paper and refrigerate for at least 2 hours to firm up. This is crucial for preventing them from falling apart during frying.
6. Coat & Fry: Combine the almond flour and tapioca flour on a plate. Dip each chilled patty in the whisked egg, then coat it evenly with the flour mixture. Heat a generous amount of ghee in a pan over medium heat. Shallow fry the patties for 3-4 minutes per side, until golden brown and crispy.
7. Drain & Serve: Drain the fried patties on paper towels before serving.

Expert Tips

• Don’t skip the chilling step! It really helps the patties hold their shape.
• Make sure the ghee is hot before adding the patties to ensure they get crispy.
• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.

Variations

• Vegan Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
• Spice Level Adjustment: Add a pinch of cayenne pepper for extra heat, or reduce the amount of Serrano pepper or Kashmiri chili powder for a milder flavor.
• Festival Adaptation (e.g., Navratri-friendly): Ensure all ingredients are permissible during the specific fast. Often this means substituting the wheat flour with singhara (water chestnut) flour.
• My Family’s Twist: My kids love a little sprinkle of chaat masala on top after frying!

Gluten-Free Confirmation & Flour Alternatives

These patties are naturally gluten-free thanks to the almond and tapioca flour. If you don’t have tapioca flour, you can substitute it with potato starch or cornstarch.

Serving Suggestions

These patties are delicious on their own, or you can serve them with:

• A dollop of yogurt or raita
• A side of chutney (mango chutney is amazing!)
• A fresh salad
• Steamed rice

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven to restore their crispiness.

FAQs

Are these patties suitable for meal prepping?

Absolutely! You can make the patties ahead of time and store them in the fridge (unfried) for up to 2 days. Fry them just before serving for the best texture.

Can I bake these patties instead of frying?

Yes, you can! Preheat your oven to 375°F (190°C). Place the coated patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried patties, but still delicious.

What can I substitute for the Serrano pepper if I don’t like spice?

You can omit the Serrano pepper altogether, or use a milder chili like a jalapeño (seeded) or a pinch of cayenne pepper.

Can I use a different type of tuna? What’s the best option?

You can use any type of tuna you prefer, but I recommend using a high-quality tuna packed in water or oil. Albacore tuna is a good option, but skipjack tuna is more sustainable.

How can I adjust the consistency of the patties if the mixture is too wet or too dry?

If the mixture is too wet, add a little more almond flour or tapioca flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water or mashed sweet potato.

Enjoy these flavorful and healthy Sweet Potato Tuna Patties! I hope you love them as much as my family does. Let me know in the comments how they turn out for you!