Spain on a Fork > All Recipes > Main Dishes > SWEET POTATO & TUNA Breakfast FRITTERS
All Recipes, Main Dishes / February 20, 2020


Read this outloud: SWEET POTATO & TUNA Breakfast FRITTERS. Doesn´t that sound like the BEST way to start your DAY? Well, let me tell yeah, it sure is! These breakfast fritters have an insane amount of flavor, they´re super easy to make and come together in 30 minutes.

Some of you might be thinking ¨geez….I don´t have 30 minutes to make breakfast!¨. SOLUTION: Make the fritter batter the night before and add it to the fridge. In the morning fry up your fritters and whala, breakfast is served in a giffy. 

I know I call these breakfast fritters, but in reality you can enjoy these delicious fritters for lunch or dinner or even as an appetizer. I also call them fritters, but you can call them patties. But seriously, does it really matter? The flavors here will hit it out-of-the-ball park, no matter what you call them.

TIPS & TRICKS to make these FRITTERS: Once you shred your sweet potato, it is so IMPORTANT to squeeze out as much as possible of the water in the sweet potato. I added mine to a cheesecloth and twisted the water out over a sink. This is what gives these fritters that incredible crispy texture. 

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make these SWEET POTATO & TUNA Breakfast FRITTERS


Course Breakfast
Cuisine Mediterranean, Spanish
Prep Time 15 minutes
Cook Time 15 minutes
Servings 10 fritters
Author Albert Bevia @ Spain on a Fork


  • 1 sweet potato
  • 2 tins Spanish tuna in olive oil
  • 1 clove garlic
  • 1/2 onion
  • handful fresh chives
  • 1/4 cup all-purpose flour
  • 2 organic cage-free eggs
  • 1/2 tsp sweet smoked Spanish paprika
  • pinch sea salt
  • pinch black pepper
  • 2 tbsp extra virgin olive oil


  1. Pell and wash one sweet potato, shred the sweet potato over a cutting board or shallow bowl, grab 3 cups of the shredded sweet potato and add to a cheesecloth, over a sink twist the cloth and try to remove as mush as possible of the water in the sweet potatoes, then add to a large bowl

  2. Drain 2 tins of tuna in olive oil and add to the bowl with the shredded sweet potatoes, also add 1 large shredded or minced clove of garlic, a 1/4 cup of diced onions, 2 tbsp freshly chopped chives and a 1/4 cup of all-purpose flour, in a seperate bowl whisk 2 eggs and then add to the bowl with the rest of the ingredients, season everything with a 1/2 tsp of sweet smoked paprika, a pinch of sea salt and freshly cracked black pepper

  3. Mix all the ingredients together until you form a paste, then grab about a 1/4 cup of the mixture and shape it into a ball, add to parchment paper, continue to do this until all the mixture is gone, you should get about 9 to 10 balls, then gently push each one down, you want a circular design that is 1/2 inch thick

  4. Heat a large frying pan with a medium heat, after 4 minutes add in a generous 2 tbsp of extra virgin olive oil and start adding the fritters, cook in batches to not over-crowd the pan, after 2 1/2 to 3 minutes flip the fritters, after another 2 1/2 to 3 minutes start removing them from the pan and transfer to a dish with paper towels, continue to cook until they are all done

  5. To make the garlic yogurt sauce, add 1/2 cup Greek yogurt into a bowl, shred in 1 clove of garlic, squeeze in 1/2 tsp lemon juice, pour in 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined

  6. Add the garlic yogurt sauce to a plate and decorate the fritters around it, sprinkle with freshly chopped chives, enjoy!

Recipe Notes

Get the Extra Virgin Olive Oil I used to Make these Fritters.

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