The original recipe and photos can be found here, my alterations are below:
1 medium sweet potato, cooked and mashed
2 cans tuna, drained (I use white albacore in water)
3/4 cup quinoa, pre-cooked
1/4 cup onion, chopped (I used yellow, you could use green)
2 cloves garlic, minced
1 Tbsp lemon juice
1 egg. beaten
1/4 cup low fat sour cream (could use Greek yogurt, mayonnaise, etc.)
1 tsp yellow mustard
dash cayenne pepper
1 tsp paprika
1/2 cup breadcrumbs
Mash the sweet potato in the bottom of a medium mixing bowl. Add the rest of the ingredients, and mix well.
Form into 6 cakes and place on a greased baking sheet. Bake in a 400° oven for about 20 minutes, flipping once.
Each cake is 199 calories, 27g carbs, 4g fat, and 14g protein.