Air fryer method — keeps the ahi cakes crisp and the fries perfectly textured while preserving flavor.
Ahi Cakes with Sweet Potato Fries & Celery
Meal credits 1
Keto Option Available
Island-style ahi cakes made with fresh tuna, herbs, and spices, served with crispy sweet potato fries, crunchy celery, and smoky chipotle aioli for dipping. A light, flavorful mix of heat and freshness.
Ingredients
Ahi tuna, seasoning, organic eggs, almond flour, green onions, chipotle mayo, sweet potatoes, celery, limes & olive oil.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 454 | 335 |
| Fat | Grams | 14 | 14 |
| Carb | Grams | 34 | 9 |
| Protein | Grams | 43 | 40 |
Heating Instructions
Serve with the chipotle aioli and fresh celery after heating. Add a squeeze of lemon or sprinkle of furikake for a spicy, smoky island twist.
Remove celery and aioli before heating. Heat ahi cakes and fries 2–3 minutes on medium-high, covered or vented. Let rest 30 seconds before serving.
Remove celery and aioli. Preheat to 375°F. Heat ahi cakes and fries 5–6 minutes, flipping halfway for even crispness.
Remove celery and aioli. Preheat to 375°F. Place ahi cakes and fries in an oven-safe dish, heat 10–12 minutes until hot and crisp.
Remove celery and aioli. Heat 1 tsp oil in a pan on medium. Add ahi cakes and fries, sauté 3–4 minutes, flipping halfway until warm and golden.