Yellow fin tuna and kamote (sweet potato) cakes
After the successful gabi (taro) and bangus (milkfish) cakes, I decided to do a similar dish but using mashed kamote (sweet potatoes) instead of gabi and substituting yellow fin tuna for the bangus. This wasn’t a planned dish, however. In fact, it was a panic-time dish. We weren’t able to do the marketing last Sunday because we took our 12-year-old to the optometrist. It was a humid day and we were all tired after the tests and question and answer sessions. She has a hereditary “dominant eye” condition. Inherited from me. One eye has a high level of astigmatism while the other has perfect vision. I wear only one piece of contact lens. And so will she.
Anyway, early this morning, with the freezer almost empty, it was one of those times when I had to make do with whatever there was. There was a head of yellow fin tuna. There were three pieces of kamote, eggs, a carrot, onions, some parsley and a can of cream-style corn. They would have to do for the kids’ packed lunch. They liked the gabi and bangus cakes so there was no reason why they wouldn’t like a similar dish. Gee, I was steaming the fish at 3.30 a.m. and flaking the meat by 4.30. I barely had time to take a photo before they needed to leave for school. What you see in the photo was what they had for breakfast. When they got home, I didn’t see any leftovers in their lunchboxes. 
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hi there connie! i will definitely try this one and i would like to know what brand of bread crumbs is best to use? please let me know so i can try this one now. the other day i cooked your sweet and spicy tofu and it was superb! we had a few visitors and they liked it so much and asked for the recipe. i referred them to your site. he he he. i used a variation though ( i added a teaspoon of lee kum kee’s chili garlic sauce ). thanks so much and God Bless!