Tuna Sweet Potato cakes with green stuffed mushroom caps

Description
Tonight’s post-workout dinner: Homemade tuna sweet potato cakes with green stuffed mushroom caps!

Ingredients
1 slice (1 oz) Part Skim Mozzarella Cheese
1 can (6.5 oz), drained Tuna in Water (Canned)
1/3 oz Cilantro
1 oz Feta Cheese
1 dash Black Pepper
1/2 fl oz Lemon Juice
1 tsp Lemon Peel
1/2 head, medium (5-6″ dia) Cauliflower
1/4 cup, pieces or slices Mushrooms
4 piece whole Portabella Mushrooms
1/4 cup, chopped Scallions or Spring Onions
1 cup Spinach
1 sweetpotato, 5″ long Sweet Potato
10 almonds
1 oz Water
1 serving (serving = 1/3 cup) Panko Breadcrumbs

Directions
TUNA CAKES: 1 large sweet potato, 1 can of tuna, 1 chopped scallion, 1 tbsp minced cilantro, 1/2 tbsp lemon juice, 1 tsp lemon rind, pepper to taste. Peel and boil sweet potato for 10 minutes (until soft). Mash sweet potato. Add the rest of the ingredients and and mix well. Shape mixture into 4 cake-like patties. Refrigerate for one hour (so they cool down and stick together). For soft cakes: Cook patties on nonstick baking sheet for 20 minutes at 375, flipping halfway OR For crispy cakes: Heat 1 tsp coconut oil in pan over medium heat. Add patties, cook about 3 minutes per side or until lightly browned.

FOR MUSHROOM CAPS: 4 portobello mushroom caps, 1 cup spinach, 1/2 cauliflower, 1/4 cup mushrooms, 10 almonds, 3 tbsp partly skimmed mozzarella cheese, 3 tbsp panko breadcrumbs (optional, but will add a little crunch/texture), 3 tbsp light feta cheese, lemon juice, a little water. Combine all ingredients but the mushroom caps in a food processor, and blend until a smooth consistency (no big spinach chunks). Stuff mushroom caps with mixture, divided evenly. Lightly coat baking dish with olive oil cooking spray. Cook mushroom caps at 375 for 12 minutes.

350 calories
40g protein