Tuna Cakes with Pickled Onions and Sweet Potato Purée

Cut the onion into wider slices. In a mixing bowl, mix the vinegar with the sugar, then add a deciliter of water and grated beetroot. Add salt, mix in the onion, and let it stand for at least an hour. This pickled onion is a game changer, trust me!

Melt butter in a saucepan, add the onion and sauté for four to five minutes. Grate the garlic over it, toss in the sweet potato, pour in two deciliters of water, cover, and steam over medium heat for ten minutes. Pour in cream, purée with a hand blender, season with salt, pepper, and nutmeg. This sweet potato purée is so good, you'll want to eat it with everything!

Mix the tuna cake ingredients together, form patties, coat in breadcrumbs, then fry in a hot pan over medium heat with a little oil for seven to eight minutes until golden brown. Get ready for a taste sensation!